SPICY VEGAN CHILI

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.

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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

Serves: 6

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. 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.
  2. Mince the jalapeno and garlic, and add to the pot with the onions.
  3. Add the chili powder, cumin, paprika, and cinnamon, and stir until aromatic.
  4. 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.
  5. Bring the chili to a boil, then reduce the heat to low to simmer and reduce. Stir occasionally.
  6. Adjust seasoning as needed. Salt for saltiness, a bit of sugar to balance the heat, or chili powder and paprika for smokiness.
  7. Serve as is, or top with cilantro, greek yogurt, cheddar, or avocado!

NOTES:

Leftovers store well for up to 5 days.

 

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

I eat roasted veggies every day. Seriously. I love mixing vegetable flavors and textures with different spices and sauces, and I adore the crispiness you get when you roast the veggies.

One of my favorite veggie combinations lately has been sweet potatoes and brussels sprouts with paprika, so I decided to turn that up a notch by creating a zesty, spicy, creamy paprika sauce to put on top.

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These veggies are crisp, spicy, and zesty, and they pair well with almost anything. Try them with southwest veggies burgers, a big salad with cilantro dressing, or even on their own.

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

Prep time: 15 minutes

Baking time: 25 minutes

Author: Envi Eats

Type: Side

Serves: 4

INGREDIENTS

ROASTED VEGGIES
  • 2 large or 4 small sweet potatoes
  • 3 large or 5 small red or yellow potatoes
  • 1 cup brussels sprouts
  • Generous sprinkles of salt and pepper
PAPRIKA ADOBO CREMA
  • 1/2 cup plain whole milk greek yogurt
  • 1 tsp chili in adobo sauce
  • 1 tsp paprika
  • a pinch of black pepper
  • 1/4 lime, juiced

INSTRUCTIONS

  1. Preheat the oven to 415 degrees F.
  2. Slice the washed sweet and regular potatoes into wedges. Add the potatoes to an oiled baking sheet, and bake for 10 minutes.
  3. Flip the potatoes after 10 minutes and add the trimmed and halved brussels sprouts to the tray. Bake for another 15 minutes.
  4. While the veggies are roasting, combine the greek yogurt, adobo sauce, paprika, pepper, and lime juice until incorporated. Set aside.
  5. Once the veggies are crisped and ready, remove them from the oven and sprinkle them with salt and pepper. Serve with crema on top or on the side.

 

Let us know what you think by posting on Instagram with #EnviEats