This is a 100% plant-based, vegan chili recipe. Easy and quick to make, super delicious and wonderfully nutritious; a recipe worth adding to your recipe collection.
Prep Time:20 minutes
Cook Time:30-40 minutes
Total Time:1 hour
2 tablespoons olive oil
1 large onion, chopped
1 red or green pepper, chopped
6 large garlic cloves, minced
1 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon smoked red paprika
1/8 teaspoon cayenne
1/2 teaspoon chili powder
1 (28 oz) can crushed tomatoes
2 cups vegetable stock
4 1/2 cups beans (combinations of black beans, pinto, kidney beans), drained and rinsed
2 teaspoons salt
2 teaspoons fresh lime juice
2 teaspoons Better-than-Bouillon
1 tablespoon vegan margarine
2 tablespoons nutritional yeast
In a large saucepan, sauté onion in olive oil until soft.
Add the chopped pepper and sauté for a couple of minutes. Then, add the minced garlic, cumin, oregano, cayenne, smoked paprika, chili powder, and salt. Develop the flavor by letting the herbs sauté for a couple of minutes.
Add the crushed tomatoes, vegetable stock, black beans, kidney beans, and pinto beans.
Bring to a boil, and let simmer for 30 minutes, stirring occasionally.
Level up with a splash of lime juice, better-than bouillon, vegan margarine and garnish with green onion and cilantro.