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Vegan Chili

sophiarobbins
Course Soup

Ingredients
  

  • ½ large onion diced
  • 3 cloves fresh garlic crushed
  • 2 tbsp avocado oil
  • 2 c. crumbled beef substitute
  • 1 6 oz can tomato paste
  • 2 15 oz cans black beans (drained) or 1 c. dried beans
  • 2 15 oz cans pinto beans (drained) or 1 c. dried beans
  • 1 15oz can kidney beans (drained) or ½ c. dried beans
  • 1 qt. vegetable broth
  • 1 28 oz can diced tomatoes with juice
  • c. sweet corn
  • 1 orange bell pepper chopped
  • 2 c. fresh spinach
  • 1 c. zucchini chopped
  • 2-3 tbsp molasses to taste
  • 2 tbsp chili powder
  • tbsp cumin
  • 2 tsp paprika
  • salt to taste

Instructions
 

  • In large stockpot, sauté diced onion and crushed garlic in avocado oil over medium heat
  • Add beef substitute crumble to onion and garlic
  • Add tomato paste and mix well with sautéed onion and garlic and meat substitute
  • Add cooked or canned beans to the meat substitute. I like to cook my homemade beans in vegetable broth and use the liquid as a base for this chili. If using canned beans, add vegetable broth at this time.
  • Combine all remaining ingredients and simmer for 25 minutes
  • Boom. Chili. Done.
Keyword Chili, Soup, Vegan