Vegan Chili

Enjoy this wonderful Vegan Chili dish in the season of autumn or winter, whenever you prefer. It will definitely warm your tummy and spark up your taste buds. This dish is the perfect kick to a cozy night. With the mixture of fresh flavors you cannot go wrong with choosing Vegan Chili over packaged chili with processed meat. I encourage you to step out of your comfort zone and give this dish a try! You will not regret it.

Time: Prep – 20 min, Cook – 1 hr

Serving: 10 (2 bowls per person)

Grocery List: 

  • 1 16 oz bag of Pinto Beans
  • Baby carrots
  • Kale
  • Purple Onion
  • Green Bell Pepper
  • Jalepino Pepper
  • Green onion
  • 3 Roma Tomatoes
  • Ginger Root
  • Garlic Cloves
  • Cilantro
  • Brown rice
  • Wheat flour
  • Tomato Sauce (15 oz can or pasta sauce)
  • Olive Oil
  • Vegetable broth
  • Seasonings: Dried Thyme, dried Bay leaves, chili powder, turmeric, salt, pepper, cayenne pepper, cumin

Step #1 – Soak Pinto Beans

Soak Pinto beans in a large bowl for approximately 6 hours (or over night for softer beans). Make sure there is more than enough water in the bowl because the water will evaporate.

After soaking, drain, rinse, and add to a large pot. Add a few dried bay leaves. Boil on medium heat for 30 minutes.

Step #2 – Boil Rice

I personally enjoy adding cilantro and olive oil to my rice for seasoning.

Ingredients:

  • 2 cups brown rice
  • 2 cups water, 2 cups vegetable broth
  • Chopped cilantro
  • Minced garlic

 

Step #3 – Make Tomato Sauce

I prefer making my own tomato sauce. But because the first batch was not enough, I had to purchase more tomato sauce. Fresh or not, I think my portion added a nice taste to the meal.

I sliced 3 Roma Tomatoes and minced garlic. Added the mixture to a food processor with 2 tbsp of Olive Oil (preferably EVO). Blended the mixture with half a jar of Tomato + Basil Pasta Sauce.

Ingredients:

  • 3 Roma Tomatoes
  • Minced garlic
  • Olive Oil
  • Tomato Basil Pasta Sauce

 

Step #4 – Prepare Vegetables

I chop all of the vegetables to prepare for the chili. Once beans are soft enough, begin to sauté vegetables together in a separate skillet with seasoning you prefer. Should only take 5-10 minutes. Do not overcook.

Ingredients:

  • 1/4 Purple Onion
  • 4 stems of green onion
  • 1/2 green bell pepper
  • 3 garlic cloves minced
  • Baby carrots
  • 1 tbsp jalepenio pepper
  • 1 tsp ginger

 

Step #5 – Combine

Once vegetables are sautéed and beans are soft, remove some of the water from the pot of beans (leave only about 2 inches of water in the pot). Add the vegetables and the tomato sauce with the pot of beans (remove bay leaves first). DON’T FORGET THE CHOPPED KALE!

Reduce heat to low. Season with chili powder and additional seasoning you prefer. Add wheat flour for thick consistency. Stir over time. Allow to sit for 5 more minutes.

Ingredients:

  • 3 tbsp wheat flour
  • 3 tbsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper
  • Turmeric
  • Oregano

 

Step #6 – Serve and enjoy!