Vegan Chili

Vegan Chili

A delicious chili that doesn't taste vegan. Rich and filling, with beans, dark beer, tomatoes, chipotle peppers, and a bit of quinoa. Perfect with cornbread! Made without soy or faux-meat products.

•  Course Main Course
•  Cuisine American
•  Keyword soy free, vegan chili, vegetarian chili
•  Prep Time 15 minutes
•  Cook Time 45 minutes
•  Servings 8
•  servings
•  Calories 388 kcal
•  Author Cheryl Malik

Ingredients

1. 3 tablespoons avocado oil or other neutral oil, divided
2. 2 medium onions chopped
3. 4 cloves garlic minced
4. 8 ounces mushrooms chopped
5. 2 tablespoons dried oregano
6. 4 tablespoons chili powder
7. 1 1/2 teaspoon smoked paprika
8. 1/2 teaspoon cayenne pepper optional
9. 1 teaspoon ground cumin
10. 1 6- oz can tomato paste
11. 1 cup dark beer like stout. See Note
12. 1 14.5- ounce can roasted diced tomatoes
13. 2 cups cooked quinoa
14. 2 whole chipotle peppers in adobo sauce
15. salt and black pepper
16. 3 15- ounce cans beans like kidney, pinto, or black beans, drained. See Note
17. 1-2 cups bean liquid to desired consistency

Toppings

• chopped yellow onion
• dairy-free sour cream or yogurt
• jalapenos fresh or pickled
• fresh cilantro chopped

Equipment

• heavy bottomed pot

Instructions

1. Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic; sauté until softened, about 4-5 minutes. Add remaining oil then mushrooms. Sauté until softened, about another 5 minutes.
2. Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumiand stir until fragrant, about 1-2 minutes.
3. Stir in the tomato paste and cook about 4-5 minutes or until a darker red color and scorching on the bottom.
4. Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil then reduce heat to a simmer and simmer 30 minutes.
5. Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.

Recipe Notes

I like to use 2 cans dark kidney beans and 1 can light kidney beans.

Instead of canned beans, you can also use 4 1/2 cups cooked dried beans.

If you prefer not to use beer in this chili, swap the beer out for 1 cup veggie broth or more bean liquid.

Keeps in an airtight container in the fridge up to 5 days.

Nutrition Facts

Vegan Chili

Amount Per Serving

Calories 388Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 400mg17%

Potassium 1225mg35%

Carbohydrates 62g21%

Fiber 18g75%

Sugar 8g9%

Protein 20g40%

Vitamin A 2215IU44%

Vitamin C 11.4mg14%

Calcium 121mg12%

Iron 8.1mg45%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/vegan-chili/#wprm-recipe-container-23118