Vegan Chili
This vegan chili recipe is a Tex-Mex-inspired medley of flavors! With its simple preparation, you'll have a hearty, satisfying meal on the table without any lengthy cooking times.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large white onion diced
- 1 large carrot diced
- 1 large red bell pepper diced
- 1 large celery stalk, diced
- 1 cup vegan meat crumbles Beyond Meat Crumbles
- 2 tablespoons Tomato Paste
- 1 can crushed tomatoes 14 oz
- 1/2 cup vegetable broth
- 1 oz Mexican chili spice mix
- 1 teaspoon ground cumin
- 1 tablespoon sugar
- 1 can mixed beans drained
- 1/2 oz dark chocolate
- 1 teaspoon salt to taste
To serve:
- 1/4 cup cashew sour cream
- 1 large green onion chopped
- 1 bunch cilantro chopped
- 1 large avocado
Instructions
- In a large pot, heat olive oil up and saute the onion, carrot, red bell pepper and celery till onion has turned soft and translucent, and other veggies have sweated down a bit, about 5-7 minutes.
- Add vegan meat crumbles to pot and cook, stirring, for another 5 minutes.
- Add tomato paste to pot, stir well and then add in your tin of crushed tomatoes andvegetable broth to the pot.
- Bring to a simmer and add in chili spice mix, cumin, sugar, drained can of beans and dark chocolate.
- Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and chili has thickened.
- Taste and season according to preference.
- Serve with cashew sour cream, cilantro, chopped green onion and avocado slices.
Notes
TO STORE: Place any leftovers in an airtight container in the fridge. It can be kept for up
TO FREEZE: For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Reheat on the stove or in the microwave as needed.
Nutrition
Serving: 1servingCalories: 46kcalFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 0.1mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.03mg
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