Easy Vegan Chili

Name: Easy Vegan Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, TexMex
Ingredients: 0.5 tablespoons oil; 0.5 medium carrots chopped; 0.13 medium yellow onion chopped; 1 cloves garlic; 0.5 tablespoons chili powder; 0.25 teaspoon oregano; 0.25 teaspoon cumin; 0.25 teaspoon paprika; 0.13 teaspoon smoked paprika; 320 grams canned beans, drained and rinsed; 125 ml veggie stock; 62.5 grams frozen corn; 42.5 grams tomato paste; 2 teaspoons sugar optional

6 steps

Prep:10minCook:45min

It was too dry when I made it and slightly too watery My favorite thing about this veggie chili is the endless ways in which you can serve it. In a bowl (classic), on a baked potato (my favorite) and/or with delicious toppings - vegan sour cream, shredded vegan cheddar, tortilla chips, green onions... Customize your chili! Chili is a great dish to add leftovers to - got some leftover roasted sweet potatoes from the night before? Quinoa that needs to be used up? Add them in! We've also added bulgur into our chili which adds amazing texture. You can also add in a can of fire-roasted tomatoes, mushrooms, chickpeas, tempeh, beefless crumbles, lentils...the options are truly endless. Chili will last about 3-4 days in the refrigerator. You can freeze vegan chili for about 3 months in an airtight container. https://www.karissasvegankitchen.com/yummy-vegan-chili-recipe/

Updated at: Thu, 17 Aug 2023 03:14:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories368.1 kcal (18%)

Total Fat9.9 g (14%)

Carbs59.4 g (23%)

Sugars13.7 g (15%)

Protein16.1 g (32%)

Sodium1139.4 mg (57%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

0.5carrots

1 clovesgarlic

½ tablespoonschili powder

¼ teaspoonoregano

¼ teaspoonCumin

¼ teaspoonpaprika

⅛ teaspoonsmoked paprika

320 gramscanned beans

drained and rinsed

125mlveggie stock

62.5 gramsfrozen corn

42.5 gramstomato paste

2 teaspoonssugar

optional

Instructions

Step 1

Sauté carrots and onions in oil on medium heat in a large pot until carrots are mostly tender.

Step 2

Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Saute for an additional 2 minutes. Cooking the seasonings in this manner really helps bring forward the flavor

Step 3

Mix in the beans, vegetable stock, corn, tomato paste, and sugar.

Step 4

Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes.

Step 5

Time to taste test: Does it need salt? More cumin for heat? More smoky flavor from the smoked paprika?

Step 6

Serve with your favorite toppings. I love vegan sour cream, shredded Daiya cheddar, and green onions on mine! Eat with a spoon or scoop up with tortilla chips. Serve in a bowl or on top of a baked potato.

Notes

1 liked

0 disliked

There are no notes yet. Be the first to share your experience!