Vegan bean chili (Fancy free)
Absolutely fantastic vegan bean chili made without any fancy ingredients.
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Main course
- Cuisine: Mexican
Ingredients
Scale
- 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.
Notes
Nutrition facts don’t include toppings.
If gluten-free use tamari or liquid aminos instead.
Nutrition
- Calories: 363
- Sugar: 5g
- Sodium: 404mg
- Fat: 10.2g
- Saturated Fat: 0.8g
- Carbohydrates: 53.1g
- Fiber: 13.4g
- Protein: 19.1g
- Cholesterol: 0mg