- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 7
Description
Vegan chili is the ideal dish to serve on cold days and is also a great choice to satisfy those less keen on vegan cooking. It offers a bit of spiciness with its chili powder and jalapeno pepper, which also serve to boost the immune system.On those weeknights when you don’t feel like cooking, simply take some out of the freezer and voilà—dinner is served. My chili recipe is a crowd pleaser among friends and family. It always disappears in a flash. It tastes delicious served over spaghetti squash along with corn chips. Audrey Sckoropad
Ingredients
- 15
- coconut oil
- ml
- 1
- red onion
- 2
- garlic
- clove(s)
- 2
- carrot(s)
- 1
- celery
- stalk
- 1
- pepper
- 1½
- corn
- cob
- 1
- jalapeno pepper
- 7
- oregano
- ml
- 10
- chili powder
- ml
- 5
- cumin
- ml
- 250
- vegetable broth
- ml
- 2
- crushed tomatoes
- can(s)
- 1
- black bleans
- can
- 1
- kidney beans
- can
- To taste,
- salt and pepper
Directions
- Step 1
- In a pot over medium heat, sauté onion and garlic in some coconut oil or water until onion becomes translucent.
- Step 2
- Add carrots, celery, yellow bell pepper, corn kernels, jalapeno, oregano, and spices.
- Step 3
- Cook for 5 minutes; then add remaining ingredients and let simmer for 30 minutes.
- Step 4
- Serve chili warm over a nest of spaghetti squash along with corn chips or potatoes.