Spicy Vegan Chili (oil-free option, too)
Updated: Mar 7, 2021
As the polar vortex consumes the Midwest, I decided to 'spice up' my vegan chili and love the new outcome! It's the perfect combination of flavors and bumps up a few healing foods. When making soups or chili, it's easy to make them fat-free (FF) using water instead of oil to saute the veggies.
I usually am raw vegan during the daytime and fat-free on top of it. It's nearly impossible to eat raw ALL day when the temperatures are below zero and I'm still spending what time I can outdoors. I've been eating this chili for the past few days and every day, the flavors get better! Going to make another batch tomorrow...
1-2 tbsp of water or sunflower oil
1 large Spanish onion, diced
1 large red pepper chopped (I keep all colors in the fridge so if I feel like it, I may add an orange one, too)
1-2 jalapeno or serrano peppers, stemmed, seeded and minced (I prefer two serranos)
6 garlic cloves, minced
4 tbsp chili powder
2 tbsp ground cumin
2 big cans of whole tomatoes with juice (gently squeeze the tomatoes)
1 tbsp tomato paste
1 (15 oz) can/box black beans, drained and rinsed
1 (15 oz) can/box kidney beans, drained and rinsed
1 (15 oz) can/box cannellini beans, drained and rinsed
1 (15 oz) can/box garbanzo beans, drained and rinsed
Salt to taste
Fresh cilantro, chopped
Red onion, diced
1. Heat the water or oil in a large heavy pot over medium-high heat. Add the onion and saute for about five minutes (until translucent). **add more water if needed during the saute portion.
2. Add the red pepper, jalapeño (or serrano) and cook for two more minutes.
3. Add the minced garlic and saute until fragrant (about 30 seconds).
4. Add the chili powder and cumin. Still until well combined.
5. Stir in the tomatoes, tomato paste and beans. Bring to a boil, then reduce heat, cover and simmer for about one hour.
6. Serve with fresh cilantro and red onion.