Vegan Chili

Tasha Kaye

By
@cleaneatingmama

Feel free to visit my clean eating, vegan recipe blog!
www.thecleaneatingmama.com
XxOo Tasha


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

25 Min

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe has all of the flavor and heartiness that you look for in a go-to chili. Trust me, you'll never even miss the meat!

Ingredients

1
large yellow onion, chopped
1
red bell pepper, chopped
2
small jalepenos, seeded and diced
2 Tbsp
extra virgin olive oil
4-5 c
beans (about 3 cans) black, pinto, kindney
5
cloves of garlic, minced
1/2 can(s)
tomato paste
1
large can stewed tomatoes with juice
1/4 c
high quality chili powder (see link below)
3 Tbsp
ground cumin
1 c
chopped cilantro
2 c
water, or more
salt and pepper to taste

Directions Step-By-Step

1
Place EVOO in a large skillet on medium heat. Add onion, peppers, garlic and a pinch of salt. Cook until very soft – about 10 minutes.

In a 6 quart pot, add all of the ingredients, including the onion mixture. Set on high and cover. Once it starts to boil, reduce heat to medium low and let simmer for 1.5 to 2 hours, stirring every 20-30 minutes. Taste to see if it needs salt or pepper and/or more water if it is too thick.

You can also use a crock pot using the same method, except place on high until ready to serve. (about 4-6 hours)

NOTE ON CHILI POWDER - I LOVE Spices Inc Hill Country Chili Powder

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy