Classic Vegan Chilli
Chilli is one of those classic any time = good time type of meal; so why not make it vegan!
Print
Pin
Servings: 4 servings
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
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: 1serving | Calories: 264kcal | Carbohydrates: 50g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 898mg | Potassium: 1240mg | Fiber: 11g | Sugar: 11g | Vitamin A: 11444IU | Vitamin C: 40mg | Calcium: 132mg | Iron: 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.