EASY VEGAN CHILI RECIPE - Combet Pamella

Happy New Year, friends! I’m not sure what time of year you’ll be reading this, but this is From My Bowl’s first recipe post of 2019. Fun stuff, I know!

I’ve decided to kick this New Year off by going back to the basics. And what better way to start out than with a thick, hearty, and loaded Vegan Chili?!

Not only is this Chili super easy to make, but it’s also full of plant-based protein and fiber to keep you full and satisfied for hours and hours. Plus, you only need 11 healthy ingredients to make it! And I’m betting you already have most of them sitting around in your pantry too 😉

There are a lot of different ways to make Chili, but I decided to stick with the classic flavors for this one. This Vegan Chili is a moderately-spiced, tomato-ey stew loaded with chunks of Celery, Onion, Green Bell Pepper, and Carrot. As for Beans, we’ll use a combination of Red Kidney and Pinto. Once all of the veggies and spices cook together with the beans, you’ll be left with a chunky and thick Chili – no need to add any animal protein here!

This Easy Vegan Chili Recipe is healthy, hearty,

and a perfect cozy meal for chilly days! It’s packed with Protein and Fiber thanks to Beans & Veggies.

INGREDIENTS

3 cloves Garlic

1 Small Yellow Onion, diced

2 Green Bell Peppers, diced

3 ribs Celery, diced

3 small Carrots, sliced

¼ cup Ancho Chili Powder*

1 tbsp Cumin

1 tsp Dried Oregano

½ tsp Cayenne Pepper (Optional)

2 15 oz cans Red Kidney Beans, drained

2 15 oz cans Pinto Beans, drained

2 28 oz cans Crushed Tomatoes

1 cup Filtered Water

Salt and Black Pepper, to taste

Optional Toppings: Green Onions, Nutritional Yeast, Vegan Sour Cream

INSTRUCTIONS

First add the Onion, Celery, and Green Pepper to a large nonstick pot over Medium-High heat with ⅓ cup of Water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This process should take around 10 minutes total.

Add the Garlic, Spices, and Carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.

FInally, add the drained Beans, Crushed Tomatoes, and 1 cup of Filtered Water to the Pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the Carrots are tender and the Chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.

Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.

NOTES

Your Chili Powder should be pure Chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.

RECIPES ADAPTED FROM https://frommybowl.com/