Description

This hearty vegan chili is the perfect rich and filling stew for cold winter nights. Serve with a wedge of cornbread (or peanut butter sandwich) for warming dinner.

Scale

Ingredients

For the chili

1 medium yellow onion

3 cloves garlic

1 jalapeno (seeds removed if desired)

1 tablespoon olive oil

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ to 1 teaspoon sea salt (to taste)

1 28- ounce can crushed tomatoes

1 ounce (vegan) bittersweet chocolate

3 to 4 cups vegetable broth

1/3 cup pecan meal

1 ½ cups (or 1 can drained/rinsed) cooked kidney beans

1 ½ cups (or 1 can drained/rinsed) cooked pinto beans

1 ½ cups (or 1 can drained/rinsed) cooked navy beans

For the toppings

Sliced jalapenos, for topping

Toasted pepitas, for topping

Cilantro, for serving

Vegan Cornbread, for serving (see note)

Instructions

Chop the onion, garlic, and jalapeño into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Stir in spices and ½ teaspoon salt, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 5 minutes.
After 10 minutes, stir in the pecans and beans. Cover and cook for another 10 to 15 minutes. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
Divide into four bowls and top with your desired toppings.

Notes

Tips + Tricks: I realize this is a lot of beans but it’s highly worth it. If I don’t have any beans in the freezer, I just go for canned beans.

As for the cornbread, I used this vegan cornbread recipe.

Use up leftover ingredients: Vegetable broth, pecans, spices

Nutrition

Serving Size: 1/4 of the recipe
Calories: 434
Sugar: 11.1
Sodium: 1089
Fat: 18.6
Saturated Fat: 3.2
Carbohydrates: 55
Fiber: 15.1
Protein: 18.8
Cholesterol: 0

Keywords: bean chili, vegan chili, vegetarian chili