Chili (Vegan)
Stews
Ingredients:
- 27 ml (2 tbsp) olive oil
- 150 g (1 large) onion
- 9 g (3 cloves) garlic
- 1 jalapéno, seeded and diced
- 8 g (1 tbsp) chili powder
- 4 g (2 tsp) ground cumin
- 3 g (1 tsp) smoked paprika
- 0.5 g (½ tsp) dried oregano
- 0.5 g (¼ tsp) ground cinnamon
- 260 g (1½ cups) navy beans
- 260 g (1½ cups) pinto beans
- 33 g (2 tbsp) tomato paste
- 425 g (1 can / 15 oz) fire-roasted diced or crushed tomatoes
- 20 g (1 tbsp) pure maple syrup
- 360 ml (1½ cups) vegetable broth
- salt to taste
- lime juice to taste
- toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar, tortilla chips
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the spices in the oil for about a minute before adding any liquid — this blooms their flavor and is what gives the chili its depth instead of a flat, dusty taste.
Instructions:
- Sauté the Base: Heat 27 ml (2 tbsp) olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add the Aromatics: Stir in garlic and jalapeño. Cook for about 1 minute until fragrant.
- Bloom the Spices: Add 8 g (1 tbsp) chili powder, 4 g (2 tsp) ground cumin, 3 g (1 tsp) smoked paprika, ½ tsp dried oregano, and ¼ tsp ground cinnamon. Stir constantly for 30 seconds.
- Add Tomatoes: Stir in 33 g (2 tbsp) tomato paste and cook for 1–2 minutes until it darkens slightly. Add the fire-roasted tomatoes.
- Add Beans and Simmer: Add 260 g (1½ cups) navy beans, 260 g (1½ cups) pinto beans, 20 g (1 tbsp) maple syrup, and 360 ml (1½ cups) vegetable broth. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes until thick.
- Finish: Taste and adjust salt. Squeeze in fresh lime juice right before serving.
Notes: The longer the chili simmers, the better it tastes. Even 30 minutes makes a significant difference, but 1 hour is ideal. Taste and adjust seasoning at the end. Canned tomatoes vary in acidity — a pinch of sugar or a splash of vinegar can balance the flavor.
Common Mistakes: Adding too much liquid early on. Start with less broth — you can always add more, but you can’t take it out.
Tips: Chili is almost always better the next day after the flavors have had time to meld.
Prep in Advance: All the vegetables can be diced and refrigerated up to 2 days ahead.
Storage: Refrigerate for up to 5 days. Freezes exceptionally well for up to 3 months. Thaw overnight and reheat on the stovetop.
Swaps: Black beans can be swapped for kidney beans, pinto beans, or a combination of all three. Chipotle peppers add great smokiness but can be omitted for a milder chili.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The chili powder adds a kick of heat that balances the other flavors.
Chili (Vegan)
Ingredients:
- 27 ml (2 tbsp) olive oil
- 150 g (1 large) onion
- 9 g (3 cloves) garlic
- 1 jalapéno, seeded and diced
- 8 g (1 tbsp) chili powder
- 4 g (2 tsp) ground cumin
- 3 g (1 tsp) smoked paprika
- 0.5 g (½ tsp) dried oregano
- 0.5 g (¼ tsp) ground cinnamon
- 260 g (1½ cups) navy beans
- 260 g (1½ cups) pinto beans
- 33 g (2 tbsp) tomato paste
- 425 g (1 can / 15 oz) fire-roasted diced or crushed tomatoes
- 20 g (1 tbsp) pure maple syrup
- 360 ml (1½ cups) vegetable broth
- salt to taste
- lime juice to taste
- toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar, tortilla chips
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The chili powder adds a kick of heat that balances the other flavors.
Prep:
Cook the spices in the oil for about a minute before adding any liquid — this blooms their flavor and is what gives the chili its depth instead of a flat, dusty taste.
Instructions:
- Sauté the Base: Heat 27 ml (2 tbsp) olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add the Aromatics: Stir in garlic and jalapeño. Cook for about 1 minute until fragrant.
- Bloom the Spices: Add 8 g (1 tbsp) chili powder, 4 g (2 tsp) ground cumin, 3 g (1 tsp) smoked paprika, ½ tsp dried oregano, and ¼ tsp ground cinnamon. Stir constantly for 30 seconds.
- Add Tomatoes: Stir in 33 g (2 tbsp) tomato paste and cook for 1–2 minutes until it darkens slightly. Add the fire-roasted tomatoes.
- Add Beans and Simmer: Add 260 g (1½ cups) navy beans, 260 g (1½ cups) pinto beans, 20 g (1 tbsp) maple syrup, and 360 ml (1½ cups) vegetable broth. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes until thick.
- Finish: Taste and adjust salt. Squeeze in fresh lime juice right before serving.
