Vegan Chili
Ingredients
The base
-
3
tablespoons
avocado oil or other neutral oil
-
2
medium
onions, chopped
-
4
cloves
garlic, minced
-
8
ounces
mushrooms, chopped
-
2
tablespoons
dried oregano
-
4
tablespoons
chili powder
-
1½
teaspoons
smoked paprika
-
½
teaspoon
cayenne pepper (optional)
-
1
teaspoon
ground cumin
-
1
6-oz can
tomato paste
-
1
cup
dark beer (like stout)
-
1
14.5-ounce can
roasted diced tomatoes
-
2
cups
cooked quinoa
-
2
whole
chipotle peppers in adobo sauce
-
to taste
salt and black pepper
-
3
15-ounce cans
beans (like kidney, pinto, or black beans, drained)
-
1-2
cups
bean liquid (to desired consistency)
Toppings
-
to taste
chopped yellow onion
-
to taste
dairy-free sour cream or yogurt
-
to taste
jalapeños (fresh or pickled)
-
to taste
fresh cilantro, chopped
Instructions
- Heat 1½ tablespoons of oil in a large pot over medium heat, then sauté onions and garlic until softened.
- Add remaining oil and mushrooms, then sauté until softened.
- Stir in spices (oregano, chili powder, paprika, cayenne, cumin) and cook until fragrant.
- Add tomato paste and cook until it darkens in color.
- Pour in the remaining ingredients, starting with 1 cup of bean liquid, and stir well.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve topped with avocado, chopped onion, cilantro, and dairy-free sour cream.
Nutrition Facts (estimated)
Servings
8
Calories
388
Total fat
8g
Total carbohydrates
62g
Total protein
20g
Sodium
400mg
Cholesterol
0mg
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