Print

Vegan bean chili (Fancy free)

Vegan bean chili

Absolutely fantastic vegan bean chili made without any fancy ingredients.

Ingredients

Garnishing:

Instructions

  1. 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.
  2. Heat oil in a large heavy bottom pan over medium heat. Sauté onions until translucent.
  3. Meanwhile pulse walnuts in a food processor into crumbs. Set aside. Then blitz canned tomatoes with liquid and tomato paste into purée.
  4. Add garlic and diced celery stalks to onions and stir for a minute or so. Now add spices and stir again until fragrant.
  5. Pour tomato mixture and soy sauce. Cook for a minute.
  6. 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.
  7. 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.
  8. Switch off the heat and serve with your favorite toppings.

Notes

Nutrition facts don’t include toppings.

If gluten-free use tamari or liquid aminos instead.

Nutrition

Keywords: vegan chili, beans, corn, spicy, Mexican, vegan, vegetarian