Vegan Chili By Angela Liddon
Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my homemade vegan sour cream. If you like a really bean-y chili, you can also add another 15-ounce can of beans in addition to the two cans used in this recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1 teaspoon hot sauce
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 cup diced celery
- 1.5 tablespoons extra virgin olive oil
- 2 heaping cups diced sweet onion
- 2 tablespoons minced garlic (about 4 med/lg cloves)
- 2 jalapeã±os, seeded and diced
- 1 lg. red bell pepper seeded and diced
- 1 (28-oz) can diced tomatoes
- 1 cup vegetable broth
- 6 tablespoons tomato paste
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can pinto beans drained and rinsed
- 1/2-3/4 teaspoon fine grain sea salt or to taste
- Carbohydrate 6.44884372915188 g
- Cholesterol 0 mg
- Fat 2.55560219272727 g
- Fiber 1.92332845993349 g
- Protein 1.392527268866 g
- Saturated Fat 0.364505553914493 g
- Serving Size 1 1 Serving (96g)
- Sodium 190.543061554101 mg
- Sugar 4.52551526921839 g
- Trans Fat 0.163309461597129 g
- Calories 48 calories
In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
