Hearty Plant-Based Chili
This yummy plant-based chili comes out perfect every time! Serve over rice or noodles, or with a slice of sourdough bread for the ultimate comfort food.
Servings: 3
Ingredients
- 1 tbsp (15mL) olive or avocado oil
- 1 small yellow onion, diced
- 2 small carrots, diced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, minced
- 1 tbsp (16g) tomato paste
- 1½ tbsp (12g) chili powder
- 1½ tsp (4g) ground cumin
- 1 tsp (3g) turmeric
- 1 tsp (2g) smoked paprika
- 1 tsp (6g) salt
- black pepper to taste
- 1½ cups (330mL) vegetable broth
- 1 14 oz (411g) can diced fire-roasted tomatoes
- 1 15 oz can (425g) black beans, drained & rinsed
- 1 15 oz can (425g) pinto beans, drained & rinsed
- 2 tbsp (13g) ground flaxseeds (optional)
Suggested Toppings
- cilantro
- green onion
- vegan sour cream
- sliced avocado
Instructions
- Heat a tablespoon of olive or avocado oil in a large pot over medium-high heat. To the pot, add diced onion, carrots, bell pepper, zucchini, and jalapeño pepper. Sauté the veggies for a few minutes to soften them, then stir in the minced garlic and cook until fragrant.
- Add the tomato paste, chili powder, cumin, turmeric, smoked paprika, salt, and black pepper to the pot and stir to combine. Let the mixture cook for a minute or two more.
- Stir in the remaining ingredients: vegetable broth, fire-roasted tomatoes, black beans, pinto beans, and ground flaxseeds. Bring the mixture to a boil. Turn down the heat and allow the chili to simmer covered for about 30 minutes (or until veggies are softened), stirring occasionally. (If it thickens too quickly, add a bit more vegetable broth or water until the desired consistency is achieved.)
- Using a potato masher or immersion blender, mash or blend about one-third of the chili mixture. I do this step right in the pot. (This creates a thicker, heartier texture.)
- Serve and enjoy with your favorite toppings! Our favorites include cilantro, vegan sour cream, green onion, jalapeño slices, or sliced avocado. For an added boost of protein and fiber, serve chili over cooked quinoa or brown rice.
Notes
Nutrition Information: Recipe yields: 3 servings, Per serving: Calories: 397, Protein: 20g, Fiber: 23g, Carbohydrates: 70g, Fat: 6.4g, Saturated Fat: 0.9g, Sugar: 14g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.