Plant-Powered Vegan Chili

Serves 8

50 Minute Prep Time

By Vega on February 17, 2014 , categorized in Dinner, Lunch

We thought it was well about time that we came up with a vegan chili recipe that lived up to our discerning palates. With just enough heat and a trio of beans, you’ll want to add this delicious veggie chili to your recipe rotation.

Ingredients

  • 1 tsp oil (we used coconut oil)
  • 1 onion, diced
  • 6 cloves garlic
  • 10 mushrooms, sliced
  • 3 jalapenos, roasted, peeled and sliced
  • 3 poblanos, roasted, peeled and sliced
  • 1 tsp cumin seeds, freshly ground
  • 1 tsp coriander seeds, , freshly ground
  • 1 28 oz. can puréed tomatoes
  • 2 28 oz. can diced tomatoes
  • 2 Tbsp oregano
  • 4 Tbsp chili powder (or to taste)
  • 2 cups black beans, cooked
  • 2 cups cannellini beans, cooked
  • 3 cups chickpeas, cooked
  • Salt and pepper, to taste
  • A splash of balsamic vinegar
  • Optional Add - Ins
  • Add a few handfuls kale for some added greens
  • Garnish with fresh cilantro and lime wedges
  • Add in any veggies you like (e.g., sweet peppers, corn, etc.)

Preparation

  1. In a large pot, heat oil. Add onion and sauté 5 minutes. Add garlic and continue to sauté for 2 to 3 minutes.

  2. Add in mushrooms, poblanos and jalapenos. Sauté for a few minutes until mushrooms begin to cook, about 4 minutes.

  3. Add in cumin and coriander. Toast for 2 minutes, continually stirring.

  4. Add in the rest of the ingredients, except the balsamic vinegar.

  5. Bring to a simmer.

  6. Cook for at least 30 minutes. If you have time allow to cook at a low and slow pace about 2 hours.

  7. When ready to serve, add a splash of balsamic vinegar*. Test chili and adjust seasoning as needed. *Balsamic vinegar at the end of cooking is our secret ingredient in chili. It adds an addition layer of flavor not found usually in traditional chili.

Vega

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