Cozy Chili

 

One-pot recipes are my jam. I love making them because they’re so simple but are packed with a ton of flavor.

This vegan chili is not only delicious but easy to create. Many of the ingredients used in this simple recipe can be found in your pantry and are low-cost items so they will not break the bank.

I added TVP - Textured Vegetable Protein - which is dried soy for some extra protein but if you’re not a fan of soy, are allergic, or simply don’t have any TVP on hand, feel free to omit it.

Ingredients:

  • 1 tbsp of olive oil
  • 1/2 of red onion, diced
  • 1/2 of red bell pepper, diced
  • 1/2 of green bell pepper, diced
  • 1/2 of a shallot, sliced
  • 1 tbsp of chipotle paste
  • 1 tbsp of tomato paste
  • 2 cups of cherry tomatoes
  • 1-2 tbsp of garlic powder
  • 2 tbsp of chili powder
  • 2 tbsp of cumin
  • 1 tsp of salt (or more to taste)
  • 1 can of light red kidney beans, drained and rinsed
  • 1 can of dark red kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 4 1/2 cups of water or broth
  • 1 cup of textured vegetable protein (optional)
  • Toppings: vegan cheddar cheese, vegan sour cream, diced red onions, and avocado

Instructions:

  1. Add the olive oil to a large cooking pot. Once hot, add in the diced red onions, diced red bell pepper, diced green bell pepper, and sliced shallot. Cook until the vegetables are tender for about 3-5 minutes
  2. Next, add 1 tbsp of chipotle paste, 1 tbsp of tomato paste, cherry tomatoes, and the seasonings. Mix well to combine all the flavors
  3. Drain and rinse the kidney beans and black beans. Add the beans to the pot followed by 4 1/2 cups of vegetable broth or water, and the optional textured vegetable protein
  4. Cover and let simmer for 30 minutes, stirring occasionally.
  5. After 30 minutes, using a potato masher, gently mash the chili. The purpose here is to ensure the cherry tomatoes aren’t whole and that some of the beans are mashed to thicken the chili
  6. Let cool for 5-10 minutes
  7. Divide among bowls and top with vegan cheddar cheese, vegan sour cream, diced red onions, and avocado

This recipe makes ~5-6 servings

Want to know what my go-to dairy-free sour cream and cheese brands/products are? Click here

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Shakayla FeliceComment