Vegan Chili

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

With the weather being frighteningly cold to the point where I cannot feel any part of my body, Chili is most definitely in order! Vegan Chili, that is! No meat, no cheese, but there sure is a whole lot of delicious flavor, warming spices, and plant-based protein! My favorite way to enjoy this Chili is over a baked sweet potato with avocado and some greens like spinach or romaine, as they all compliment each other extremely well and they pack in some extra nutrients to help you stay healthy this season! This Chili is simple to make and requires only one pot, making it easier and quicker to have on your dinner table in no time!

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Ingredients:

  • Three cans of black beans, drained and rinsed thoroughly (no-salt added is best)
  • Three cans of kidney beans, drained and rinsed thoroughly (no-salt added is best)
  • Two cans of tomato sauce (no-salt added and no-sugar added is best)
  • Three cans of diced tomatoes (no-salt added and no-sugar added is best)
  • 1/3 of a cup of diced carrots
  • 1/3 of a cup of diced celery
  • One yellow onion, diced
  • Four cloves of garlic, minced
  • One tbsp. of chili powder
  • Two tsp. of cumin
  • 1/4 of a tsp. of garlic powder
  • 1/8 of a tsp. of cocoa powder (optional, but this gives a deep “meaty” flavor)
  • 1/8 of a tsp. of black pepper (or to taste)
  • 1/8-1/4 of a tsp. of pink Himalayan salt (or to taste)
  • Pinch of cayenne pepper (or to taste depending on your heat tolerance)
  • Two dashes of red chili flakes (or to taste depending on your heat tolerance)
  • Water or vegetable broth for sautéing

How to make:

  1. Dice the carrots, celery, and onion, and mince the garlic, then sauté them over medium heat in a large pot with a splash of water or vegetable broth until the onions are translucent and the carrots have softened a bit (Add more water/vegetable broth as needed while sautéing, as the vegetables will absorb the liquid).
  2. Add the rinsed beans, diced tomatoes, and tomato sauce into the pot, then stir to evenly combine.
  3. Add the chili powder, cumin, garlic powder, cocoa powder (if using), pepper, salt, cayenne, and chili flakes to the pot, then stir to evenly combine.
  4. Cook the chili over medium to medium-high heat for about 10-15 minutes, then simmer the chili with the lid on over low heat for at least 30-45 minutes (the longer the chili simmers, the better it will taste).
  5. Serve the chili by itself, or with sweet potatoes, avocado, Cashew Sour Cream, and greens.
  6. Enjoy!

Love this recipe? You may also enjoy:

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Sweet Potato Kale Vegetable Soup
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Creamy Mexican Soup
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Cranberry Chickpea Curry

 

 

 

 

 

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Hello, my name is Lilia Ora and I am a 16-year-old, healthy- and real-food-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!