Description
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.
Ingredients
Scale
- 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
Optional Ingredients:
- 2 teaspoons fresh lime juice
- 2 teaspoons Better-than-Bouillon
- 1 tablespoon vegan margarine
- 2 tablespoons nutritional yeast
Garnish with:
- Green onion
- Cilantro
Instructions
- 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.