Vegan Chili is a family favorite in my house. Although we are not vegan all the time, we only eat meat maybe once or twice a week. Plant based meals are very popular with my kids, we love to use this vegan chili in tacos or serve it with tortilla chips.
by: kathryne
About ten years ago my husband and I embarked on a wellness journey. We were in our late twenties and were beginning to rethink some of our unhealthy eating habits that we had picked up in college. Wings Wednesday and dollar burger night at our favorite bar were catching up with our waistlines and affecting our overall health. We decided to go vegan for a month to pack our diet full of healthy fruits and vegetables. It was a huge adjustment, huge.
We weren’t really cooking for ourselves at this point in our lives, rather living almost entirely on takeout and instant ramen. I used to have a bottle of red wine and a block of cheese for dinner, really. So, neither of us had any idea how to create meals based entirely on plants. We started off by buying all the fruits and vegetables we liked and hoping for the best. The food we bought lasted a whole 3 days, and we had cooked nothing. We were both hungry and grumpy and ready to give up.
That’s when I called my dad and got his recipe for chili. I figured if he could make it, then so could I. I left out the meat and upped the veggies. It was amazing, we ate chili for a few days, happily! Eventually the chili lead to tofu lasagna, chickpea curry and white bean kale soup. I learned how to cook making vegan food. It was far less intimidating than trying to tackle a hunk of meat, that I was never sure I had cooked completely.
Eventually, we added meat back into our diet. However, our basis for meals remained plant based for most meals on most days. Over the years I’ve gotten really good at sneaking vegetables into almost everything.
Vegan Chili
Notes
Allow to cool slightly prior to serving. Can be served with tortillas, chips, vegan cheese or spring onions.
Ingredients
- 1 can Kidney Beans
- 1 can Pinto Beans
- 1 can Chili Beans
- 6 cups Vegetable Stock
- 1 cup water
- 1 cup Bulgur Wheat
- 6oz Tomato Paste
- 2 tablespoons Olive Oil
- 1 can Crushed Tomato
- 1 tablespoon Hot Sauce
- 2 tablespoons Soy Sauce
- 1 Red Onion, diced
- 1 Red Pepper, diced
- 1 Yellow Pepper, diced
- 1 Carrot, diced
- 2 Stalks Celery, diced
- 1 cup of frozen Corn
- 1 Jalapeno, diced
- 1/2 cup Cilantro, chopped
- 2 tablespoons Ginger, grated
- 4 cloves Garlic, minced
- 1 tablespoon Chili Powder
- 2 Bay Leaves
- 1/2 teaspoon cinnamon
- 2 teaspoons Paprika
- 1 tablespoon Cumin
- 2 teaspoons Coriander
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Black Pepper
- 1/2 teaspoon Kosher Salt
Instructions
- Combine bulgur wheat, tomato paste, beans, bay leaves, stock and water in a large pot.
- Bring to a boil, cover and reduce heat to a simmer.
- In a separate pan sauté in olive oil the garlic, ginger, and jalapeno on medium heat for 5 minutes.
- Add remaining prepped veggies, season with salt and pepper, sauté for 5 more minutes until everything is softened.
- Stir in all dried spices, stirring constantly until spices are fragrant.
- Transfer to the pot with the bulgur and beans.
- Add frozen corn and soy sauce.
- Cook for another 10 minutes or until bulgur is fully cooked.
- Stir in cilantro just prior to serving.
Nutrition Facts
Vegan Chili
Serves: 8-10
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 148 | |
| % Daily Value* | ||
| Total Fat 5 | 7.7% | |
| Saturated Fat 1 | 5% | |
| Trans Fat 0 | ||
| Cholesterol 1 | 0.3% | |
| Sodium 872 | 36.3% | |
| Total Carbohydrate 22 | 7.3% | |
| Dietary Fiber 5 | 20% | |
| Sugars 4 | ||
| Protein 5 | ||
| Vitamin A 2366 | Vitamin C 50 | |
| Calcium 62 | Iron 2 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Aramére
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