Vegan bean chili (Fancy free)

Anastasia

6 years ago

You don’t need meat or meat replacements to make this vegan chili taste fantastic. Only beans and vegetables. Pure power of the plants.

Actually I added some walnuts for texture and richness because I like how they taste in such dishes. But it’s completely optional. I like to serve my vegan chili with fresh lime and purple onion for a little juicy tangy kick. Finger-licking!

If you are using dry beans first cook them. I always soak my beans overnight and it takes only 30 minutes for them to cook.

Heat oil in a large heavy bottom pan over medium heat. Sauté onions until translucent.

Meanwhile pulse walnuts in a food processor into crumbs. Set aside. Then blitz canned tomatoes with liquid and tomato paste into purée.

Add garlic and diced celery stalks to onions and stir for a minute or so. Now add spices and stir again until fragrant.

Pour tomato mixture and soy sauce. Cook for a minute.

At this time add beans, corn, walnuts and vegetable stock. Bring to boil, lower the heat and cover with a lid. Let it simmer for 15 minutes.

Blend some of the chili (around 1 cup) with immersion blender. Taste for seasoning and add more salt if needed. Cover again and let it cook for another 5-10 minutes.

Switch off the heat and serve with your favorite toppings.

Use leftovers for taco filling. It’s amazing!

Vegan bean chili (Fancy free)

Absolutely fantastic vegan bean chili made without any fancy ingredients.

Author: Anastasia
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6
Category: Main course
Cuisine: Mexican

Ingredients

2 C dry beans (or 2 cans, I used Kidney and Pinto)
1 can sweet corn
1 can tomatoes
1 large onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 C walnuts
1 tbsp tomato paste
2 C vegetable stock
2 tbsp soy sauce
1 tbsp chili powder
1 tbsp ground cumin
1 tsp ground coriander seeds
1 tsp dried oregano
1 tsp smoked paprika
oil for cooking
salt to taste

Garnishing:

sliced avocado
diced purple onion
chopped fresh cilantro
sliced jalapeño
lime wedges
vegan sour cream
tortilla chips

Instructions

If you are using dry beans first cook them. I always soak my beans overnight and it takes only 30 minutes for them to cook.
Heat oil in a large heavy bottom pan over medium heat. Sauté onions until translucent.
Meanwhile pulse walnuts in a food processor into crumbs. Set aside. Then blitz canned tomatoes with liquid and tomato paste into purée.
Add garlic and diced celery stalks to onions and stir for a minute or so. Now add spices and stir again until fragrant.
Pour tomato mixture and soy sauce. Cook for a minute.
At this time add beans, corn, walnuts and vegetable stock. Bring to boil, lower the heat and cover with a lid. Let it simmer for 15 minutes.
Blend some of the chili (around 1 cup) with immersion blender. Taste for seasoning and add more salt if needed. Cover again and let it cook for another 5-10 minutes.
Switch off the heat and serve with your favorite toppings.