Meet the best ever vegan chili! Made with beans, beefless ground and all the spices for a savoury taste. You won’t even believe there’s no MEAT in it, trust me! What’s our little secret? Cacao powder for a rich flavour!
What’s In Our Vegan Chili?
- Beefless ground: we like using the YVES brand (link) with Mexican flavours.
- Beans: we use a mix of black and red kidney beans.
- Spices: all the Mexican spices for that perfect taste: chili powder, cumin, paprika, onion powder and garlic powder.
- Cacao powder: our little secret for a rich flavour.
- Canned diced tomatoes: for texture.
- Red pepper: finely diced, for more texture.
- Tomato sauce and tomato paste: it’s really the base of our chili sauce.
- Vegetable broth: you can also use water. We just want to add a little bit of liquid for the cooking.
- Onion & garlic: basic ingredients.
- Maple syrup: to balance the acidity.
Does It Take Too Long to Prepare?
- One pot dish: you just put together all the ingredients in a big pot and let it simmer.
- 45 minutes cooking and you stir every 15 minutes to make sure it’s well combined.
How to Serve It?
This is the fun part! I like serving it with some tortilla chips or grilled bread. For the toppings, you can add coriander, cheese, salsa, guacamole, yogurt and corn. I also love adding spicy sauce!
Can You Freeze It?
Yes! The best part is that you can easily defrost it and have a comforting meal whenever you want. Just make sure you don’t freeze it with the toppings. To freeze it, make sure the chili is completely cooled down. Transfer into an airtight container and freeze it for up to 3 months.
The Best Ever Vegan Chili
4
servings15
minutes45
minutes1h
Meet the best ever vegan chili! Made with beans, beefless ground and all the spices for a savoury taste. You won’t even believe there’s no MEAT in it, trust me!
Ingredients
1 tbsp of olive oil
1 onion, finely diced
3 cloves of garlic minced
1 red pepper diced
340g of beefless ground (mexicain flavors : Yves)
2 tsp of cacao powder
2 ½ tbsp of chili powder
1 tbsp of cumin
½ tsp of paprika
¼ tsp of onion powder
¼ tsp of garlic powder
2 tbsp of tomato paste
1 can (540ml/19oz) of black beans
1 can (540ml/19oz) of red kidney beans
1 can (796ml/28oz) of diced tomatoes
1 can (8oz) of tomato sauce
Vegetable broth : 1 ½ cup, can be substitute with water
1 tbsp of maple syrup
Instructions
- In a big pot over medium heat, sauté onion, garlic, red pepper with olive oil for 5 minutes.
- Add beefless ground and split the mixture with a spoon. Cook for 2-3 minutes.
- Add the spices (cacao, chili, cumin, paprika, onion powder, garlic powder) and tomato paste. Mix well.
- Add beans, diced tomatoes, tomato sauce, vegetable broth and maple syrup. Season well and mix.
- Bring it to a boil and reduce heat. Let it simmer for 45 minutes, stirring every 15 minutes or so.
- Season well and serve it with your favorite toppings.
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