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Spicy vegan chili so good you won’t miss the meat.

It’s January. The holidays are behind us and our resolutions are set. For many of us, that means trying to be more mindful about what we eat. We’re doing great and then along comes the football game to knock us off our game. But don’t despair. Here is an easy recipe for spicy vegan chili that’s so good you won’t miss the meat. This chili is a healthy addition to your party buffet and delicious any time you want a quick and hearty dish.

Ingredients:

  • 2 bell peppers (1 red, 1 green), chopped
  • 1 jalepeno, diced small
  • ½ yellow onion, chopped
  • 1 28-ounce can diced tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 can no sodium black beans
  • 1 can no sodium pinto beans
  • 1 can no sodium kidney beans (light or dark)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon chipotle chili powder
  • ¼ to ½ teaspoon cinnamon
  • 1 tablespoon brown sugar or maple syrup
  • Salt to taste

Directions:

Sautee the bell peppers, onions and jalapeno over medium heat in a bit of olive oil until soft, and season with a bit of salt. Add the diced tomatoes, tomato sauce, and tomato paste and stir to combine. Then add the spices — chili powder, cumin, chipotle chili powder, and cinnamon. Stir it all up and reduce heat to medium low.

Drain and rinse the beans in a colander (you can combine them and rinse together). Then add them to your pot and mix them in. Cover the pot and let it all simmer for about 20 minutes. Then add the brown sugar or maple syrup and taste for flavor. Adjust your seasonings as needed.

You can serve this spicy vegan chili with diced jalapenos, shredded cheese, sliced avocado or guacamole, chopped cilantro and tortilla chips. Perfect for any Super Bowl spread!

*This chili is SPICY! If you don’t like spice, or you want to dial down the heat, be sure to seed the jalapeno or omit it altogether. You can also add less than a full tablespoon chipotle chili powder.

** If you really can’t do without meat, you can use ground turkey, ground beef, ground bison or a combo. If using meat, follow the same directions but start with the meat. Once it is mostly cooked, add the veggies. When there are no more pink juices in your pot, add the tomatoes and continue the recipe from there.

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One Response to Spicy vegan chili so good you won’t miss the meat.

  1. Judy LeMarr February 1, 2018 at 5:09 pm #

    Love the mix of beans. I’m always surprised when people think they need to have a meat protein in their chili. This recipe looks so full of flavor. Can’t wait to give this a try.

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