The Best Vegan Chili You'll Ever Taste
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
241 kcal
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Course
Main Course
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Cuisine
American
The Best Vegan Chili You'll Ever Taste
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Vegan Chili Recipe – sure to become a mainstay in your household with its spicy and hearty flavor. Pour it over some baked potatoes, top it with vegan cheese and sour cream, and it will transform itself into a cozy bowl of deliciousness.
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Ingredients
- 3 tablespoon avocado oil replace with olive oil
- 1 large yellow onion finely minced
- 2 medium carrots peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 large garnet yam or sweet potato peeled and chopped
- 1 oz can red kidney beans rinsed and drained
- 1 oz can cannellini beans rinsed and drained
- 3 oz tomato paste
- 3 c water
- ½ Jalapeño seeded, finely chopped
- 4 cloves garlic peeled
- 1 ½ tablespoon chili powder
- ½ tsp cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon coconut sugar
- 1 teaspoon cacao powder
- 1 teaspoon salt
Instructions
- Heat oil in a large pot or Dutch Oven. Add onion and carrots and sauté on medium-high heat stirring occasionally for 5-7 minutes until veggies have softened.
- Stir in chopped bell pepper, garlic, jalapeño, and sweet potato, and cook for 5 more minutes.
- Stir in all spices, coconut sugar, and cacao powder.
- In a small bowl dilute tomato paste with 1 cup of water or broth.
- Add Kidney beans, Cannellini beans, tomato paste, and water to the sauteed veggies. Stir to combine and cook on medium-low heat for 15 minutes.
- Remove easy vegan Chili from the heat and serve with your favorite toppings.
Notes
- Storage. This easy Vegan Chili should be stored in the refrigerator in an airtight container. That way it will keep for 3 to 4 days. When ready to serve, reheat healthy Chili in a microwave or in a saucepan.
- Freezing. This simple vegan Chili can also be frozen. To maintain the flavor, I recommend doing so within 2 hours of cooking. Reserve the portion of a chili soup that you're planning to freeze and let it cool.
- Distribute vegan Chili among freezer-friendly zipper bags and lay them flat in the freezer in one layer.
- Defrosting. For fast thawing, place a bag of frozen vegetarian chili in cold water. Make sure the bag doesn't have holes. Wait until Chili has thawed completely. Then, add it to a small pot and simmer for about 5 minutes. Serve with your favorite toppings.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
882mg
(37%)
Potassium
824mg
(24%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
19681IU
(394%)
Vitamin C
53mg
(59%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 882mg | 37% |
| Potassium | 824mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 19681IU | 394% |
| Vitamin C | 53mg | 59% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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