Chili (vegan!)
Soups/Stews
What You’ll Need:
🛢️ 2 tbsp olive oil
🧅 1 large yellow onion, diced
🧄 3 cloves garlic, minced
🌶️ 1 red bell pepper, diced
🥕 1 carrot, finely chopped
🥫 2 tbsp tomato paste
🌶️ 1 tbsp chili powder
🌿 2 tsp ground cumin
🔥 1 tsp smoked paprika
🌿 1/2 tsp dried oregano
🌶️ 1/4 tsp cayenne pepper (optional, to taste)
🍂 1/2 tsp ground cinnamon (secret ingredient!)
🍫 1 tbsp unsweetened cocoa powder or 1 square dark vegan chocolate
🫘 1 can (15 oz) black beans, drained and rinsed
🫘 1 can (15 oz) kidney beans, drained and rinsed
🫘 1 can (15 oz) pinto beans (or chickpeas), drained and rinsed
🍅 1 can (15 oz) fire-roasted diced tomatoes
🍅 1 can (15 oz) crushed tomatoes
🫙 1½ cups vegetable broth
🧂 1 tsp salt (adjust to taste)
🧂 Black pepper, to taste
🍋 Juice of 1/2 lime, for brightness
🥑 diced avocado, fresh cilantro, green onion, vegan sour cream, tortilla chips (optional toppings)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and carrot. Sauté until softened, about 6–8 minutes. Add garlic and cook for 1 minute.
- Build the flavor: Stir in tomato paste, chili powder, cumin, paprika, oregano, cayenne, cinnamon, and cocoa powder. Let toast for 1–2 minutes to bloom the spices.
- Add the rest: Stir in all the beans, fire-roasted tomatoes, crushed tomatoes, and vegetable broth. Add salt and pepper.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.
- Finish: Squeeze in lime juice and adjust seasoning. If you like a thicker texture, mash some beans with a spoon or immersion blender.
- Serve: Ladle into bowls and top with avocado, cilantro, or anything you like. Enjoy with cornbread or rice.
Substituttions
Chili (vegan!)
Ingredients:
🛢️ 2 tbsp olive oil
🧅 1 large yellow onion, diced
🧄 3 cloves garlic, minced
🌶️ 1 red bell pepper, diced
🥕 1 carrot, finely chopped
🥫 2 tbsp tomato paste
🌶️ 1 tbsp chili powder
🌿 2 tsp ground cumin
🔥 1 tsp smoked paprika
🌿 1/2 tsp dried oregano
🌶️ 1/4 tsp cayenne pepper (optional, to taste)
🍂 1/2 tsp ground cinnamon (secret ingredient!)
🍫 1 tbsp unsweetened cocoa powder or 1 square dark vegan chocolate
🫘 1 can (15 oz) black beans, drained and rinsed
🫘 1 can (15 oz) kidney beans, drained and rinsed
🫘 1 can (15 oz) pinto beans (or chickpeas), drained and rinsed
🍅 1 can (15 oz) fire-roasted diced tomatoes
🍅 1 can (15 oz) crushed tomatoes
🫙 1½ cups vegetable broth
🧂 1 tsp salt (adjust to taste)
🧂 Black pepper, to taste
🍋 Juice of 1/2 lime, for brightness
🥑 diced avocado, fresh cilantro, green onion, vegan sour cream, tortilla chips (optional toppings)
Features:
Instructions:
- Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and carrot. Sauté until softened, about 6–8 minutes. Add garlic and cook for 1 minute.
- Build the flavor: Stir in tomato paste, chili powder, cumin, paprika, oregano, cayenne, cinnamon, and cocoa powder. Let toast for 1–2 minutes to bloom the spices.
- Add the rest: Stir in all the beans, fire-roasted tomatoes, crushed tomatoes, and vegetable broth. Add salt and pepper.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.
- Finish: Squeeze in lime juice and adjust seasoning. If you like a thicker texture, mash some beans with a spoon or immersion blender.
- Serve: Ladle into bowls and top with avocado, cilantro, or anything you like. Enjoy with cornbread or rice.
