Go Back

Vegan Chili

Print Recipe
Course Main Dish
Cuisine Tex Mex

Ingredients
  

  • Ingredients:
  • 1 ounce of each: 14can of black beans chick peas and Romano Beans
  • 1 onion diced
  • 4-6 cloves of garlic
  • cups ½ – 1 ½of vegetable stock
  • 2-3 cups of plum tomatoes
  • 1 tsp each: cumin sea salt, chili powder, cumin, chipotle powder
  • 1 dried smoked ancho chili
  • enough vegetable/olive/canola/avocado/corn oil to cover the bottom of the pan

Instructions
 

  • Directions:
  • Put your dry spices (excluding the dried pepper) in a large deep saucepan. Turn the heat to medium and lightly toast the spices. Toast for a few minutes. They should smell aromatic. When they start to smoke, remove from heat.
  • Add the oil to the pan and put the heat on low. Add the onions and the garlic and saute. While the onions and garlic are cooking, rinse your beans under cold water to get all the goopy residue off.
  • Add the beans to the onions, add enough stock and tomatoes to cover the beans. Throw in the dried chili. Simmer for 15 – 30 minutes. Serve and garnish.

Notes

Garnish:
vegan yogurt or regular yogurt or sour cream
cilantro
avocado
Keyword canada's food guide, cooking at home, easy dinner, fast dinner, healthy eating, legumes, plant-based protein
Tried this recipe?Let us know how it was!