The Best Vegan Chili

Source

https://lovingitvegan.com/vegan-chili/

Ingredients

• 30ml olive oil (2 Tbsp)
• 1 medium onion, chopped
• 2 celery stalks, sliced
• 2 carrots, sliced
• 2 cloves garlic, crushed
• 30ml chili powder (2 Tbsp)
• 1 tsp cumin
• 1 tsp oregano
• ¼ tsp cayenne pepper
• 1 tsp smoked paprika
• 800g canned chopped tomatoes (28 oz)
• 240ml vegetable stock (1 cup)
• 130g tomato paste (~½ cup)
• 1 × 15-ounce can kidney beans, drained
• 1 × 15-ounce can black beans, drained
• 30ml light brown sugar or coconut sugar (2 Tbsp)
• Sea salt to taste

Instructions

1. Heat olive oil in large pot, sauté onion 5 min until softened.
2. Add celery and carrots, sauté 12 min until softened.
3. Add garlic, chili powder, cumin, oregano, cayenne, smoked paprika. Cook 2 min fragrant.
4. Add chopped tomatoes, stock, tomato paste, kidney and black beans. Stir, bring to simmer.
5. Reduce heat, simmer uncovered 30 min until vegetables cooked.
6. Stir in brown sugar, taste and season with salt.

Tips & Notes

• Serves ~6–8. Great with cashew cream or vegan sour cream, cilantro, and avocado.
• Sides: Vegan cornbread, cornbread muffins, or vegan biscuits.
• Fridge: 4–5 days covered. Freezer: 3 months.
• Nutrition per serve (excluding toppings): 249 kcal, 42g carbs, 11g protein, 6g fat.