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–+ servings

Classic Vegan Chilli

Chilli is one of those classic any time = good time type of meal; so why not make it vegan!
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment

  • stove

Ingredients

  • 1 small red onion small dice
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • ½ tsp chilli powder
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • 1½ cups mixed dry beans (soaked overnight and rinsed)
  • 3 cups vegetable stock
  • 1 can crushed tomato (28 ounce)
  • 1 medium potato cubed, roasted
  • 2 cups butternut squash cubed, roasted
  • 1 carrot cubed, roasted
  • salt and cracked pepper
  • squirt of lime juice
  • cilantro leaves for garnish
US Customary - Metric

Instructions

  • Heat a medium sized heavy pot over medium and add oil. Once hot, add onion and sauté until translucent and soft. Add garlic and sauté until fragrant (~30 seconds), then add all the spices and the tomato paste. Sauté for about two minutes, stirring frequently so that the onions are coated and the spices are toasted.
  • Add the rest of the ingredients including salt and pepper to taste and bring to a boil. Lower heat and simmer for at least 30 minutes.
  • Remove a cup of the chilli, mash with a fork, and then stir it back into the pot.
  • You can simmer this uncovered for as long as you want. If it becomes too thick then stir in some more stock or water. If it’s too thin, then simmer a little longer or mash some more of the mixture and return to the pot.
  • Serve with rice and avocado and garnish with cilantro leaves.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 50gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 898mgPotassium: 1240mgFiber: 11gSugar: 11gVitamin A: 11444IUVitamin C: 40mgCalcium: 132mgIron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.