My Favourite Vegan Chili
Ingredients
The chili
-
1½
tablespoons
extra-virgin olive oil
-
2
cups
diced sweet onion
-
2
tablespoons
minced garlic
-
2
medium
jalapeños
-
1
cup
finely chopped celery
-
1
large
red bell pepper
-
1
can (28-ounce)
diced tomatoes
-
1
cup
low-sodium vegetable broth
-
6
tablespoons
tomato paste
-
1
can (14-ounce)
kidney beans
-
1
can (14-ounce)
pinto or navy beans
-
2
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
½ to ¾
teaspoon
fine grain sea salt
-
¼
teaspoon
ground cayenne pepper (optional)
-
1
teaspoon
hot sauce (optional)
Toppings
-
to taste
Cashew Sour Cream
-
to taste
chopped green onions
-
to taste
fresh cilantro, chopped
Instructions
- Sauté onion and garlic in olive oil over medium heat until soft.
- Add jalapeños, celery, and bell pepper, and sauté until softened.
- Stir in diced tomatoes, vegetable broth, and tomato paste, then increase heat to medium-high.
- Add drained beans, chili powder, cumin, oregano, and salt, and simmer until thickened.
- Add cayenne and hot sauce to taste, and adjust salt if needed.
- Serve with Cashew Sour Cream, green onions, and cilantro.
Nutrition Facts (estimated)
Servings
8 small servings
Calories
180
Total fat
4g
Total carbohydrates
28g
Total protein
8g
Sodium
390mg
Cholesterol
0mg
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