My Favourite Vegan Chili

20 60 453
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 4
My Favourite Vegan Chili
Health Rating
Hearty, satisfying, and veggie-packed, this vegan chili

Ingredients


1 1/2 tbsp Olive oil (extra-virgin)
2 cup White onion ((280 g) diced sweet; (about 1 medium/large))
2 tbsp Garlic (minced; (about 4 large cloves))
2 medium pepper(s) Jalapeno pepper (medium; (80 g), seeded (if desired) and finely chopped)
1 cup chopped Celery ((115 g) finely chopped celery (about 2 large stalks) *)
1 large pepper(s) Red bell pepper (seeded and diced**)
1 can(s) (28oz) Diced tomatoes, canned ((796 mL); with juices)
1 cup Vegetable stock/broth, low sodium ((250 mL) )
6 tbsp Tomato paste, organic ((90 mL))
1 can(s) (15 oz) Red kidney beans, canned, drained ((398 mL); drained and rinsed)
1 can(s) (15oz) Pinto beans, canned ((398 mL); drained and rinsed)
2 tbsp Chili powder
2 tsp Cumin (ground)
1 tsp Oregano, ground
1/2 tsp Salt ((1/2 to 3/4); fine grain sea; to taste)
1/4 tsp Cayenne pepper (ground; (optional))
1 tsp Hot sauce (optional)
1 tbsp Sour cream, vegan
1 tsp Green onion, scallion, ramp (Chopped, to taste)
1 tsp Cilantro (coriander) (Fresh; chopped)

Instructions


  1. In a large pot, sauté 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.
  2. Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
  5. Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
  6. Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
 

Nutrition Facts

Per Portion

Calories 453
Calories from fat 84
Calories from saturated fat 19.8
Total Fat 9.4 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 7.0 g
Cholesterol 0
Sodium 1264 mg
Potassium 1568 mg
Total Carbohydrate 72 g
Dietary Fiber 21.7 g
Sugars 9.5 g
Protein 19.9 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 5.7

Energy sources


Pygal64%459.58737133451723231.9582578602085319%292.8461368476804205.2111036439134818%334.0315687140724120.2539912429368964%19%18%CarbohydratesFatProtein

Notes:

  • * I recommend finely chopping the celery so it cooks faster.
  • ** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
 
Recipe from:
Lunch
Main