I make this chili recipe at least once a month. It stores well, tastes great, and fills our tummies with lots of plant-based protein and fiber.
It’s thick, chock full of beans and corn, and smoky! I like to pair this chili with dark chocolate, avocado, greek yogurt, and roasted veggies.
SPICY VEGAN CHILI
Prep time: 15 minutes
Cooking time: 25 minutes
Author: Envi Eats
Type: Main Dish
- 1 tbsp oil
- 1/2 white or yellow onion
- 1/2 tsp each of salt and pepper (plus more to taste)
- 1 jalapeno
- 4 garlic cloves
- 3 tbsp chili powder
- 2 tbsp cumin
- 2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 32-oz can diced tomatoes
- 3 tbsp tomato paste
- 1 15-oz can red kidney beans
- 2 15-oz cans black beans
- 1 cup fresh or frozen corn
- 1 package of Beyond Meat Beefy Crumbles (optional)
- Heat a large pot over medium-low heat. Add oil, diced onions, salt, and pepper, and stir frequently for 3-4 minutes, or until onions are translucent.
- Mince the jalapeno and garlic, and add to the pot with the onions.
- Add the chili powder, cumin, paprika, and cinnamon, and stir until aromatic.
- Add the large can of diced tomatoes, tomato paste, strained/rinsed beans, corn, and crumbles (if using). If the mixture seems too thick, add water. I usually end up adding about 1/2 cup of water.
- Bring the chili to a boil, then reduce the heat to low to simmer and reduce. Stir occasionally.
- Adjust seasoning as needed. Salt for saltiness, a bit of sugar to balance the heat, or chili powder and paprika for smokiness.
- Serve as is, or top with cilantro, greek yogurt, cheddar, or avocado!
Leftovers store well for up to 5 days.
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