Vegan Chili

Easy vegan chili holding that traditional flavor, perfect for a football Sunday gathering with the homies.

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vegan chili

Vegan Chili with that traditional flavor

One thing I’ve truly loved about growing up in New York is the privilege of experiencing all four seasons. Although summer coming to a close is always a bummer, it’s time to make way for our old friend, Autumn! With fall comes beautiful colors, festivities, spices, and….. FOOTBALL. What comes with football season? APPS AND SNACKS.

Before going plant based my favorite football Sunday snacks were wings and a zesty bowl of chili. Honestly, I forgot how much I dig chili until this past Sunday when my friend made her delicious signature vat of chili. I figured if anyone can help me put together a plant based vegan chili, all while still holding that signature zap of flavor, it’d be my friend Danielle. Danielle was super excited to help me put together this recipe and the out come was way better than anything we imagined. Thou not surprised, there has yet to be a single bad dish to come out of her kitchen. Not only is this vegan chili delicious, it’s just as good for your body as it is for your taste buds.

That being said, throw on your jersey, crab some chips, and get ready for a blissful bowl of flavor. It’s game time baby.

Recipe

Vegan Chili
Prep time: 15min Cooking time: 30min Total: 45min
Servings: 5-6

Ingredients
-1 jalapeno diced
-2 bell peppers, diced
-2 small or 1 large onion, diced
-1 can black beans
-1 can pinto beans
-1 can tomato paste
-1 large can crushed tomatoes
-1 can sweet corn or 2 ears of fresh
-1 cup cilantro, chopped (save 3/4 for fresh topping)
-pinch of cumin
-pinch of salt and pepper
-pinch of curry powder (optional)

Directions
-lightly sauté onions with oil (olive or avocado) until slightly transparent (not too much, you want some crunch)
-add remaining chopped veggies and tomato paste (hold off on the cilantro)
-cook on medium to high heat for about 5min, stirring occasionally
-drain and rinse beans, add to pot
-add crushed tomatoes
-cover pot, let simmer for about 10min, stirring occasionally
-hold 3/4cup cilantro, add remaining
-drop heat to low and remove lid. This will start to thicken the consistency
-keep on heat to thicken to your desire
-top with fresh cilantro and serve over salad or rice

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