Easy Vegan Chili

Anyone who knows me or follows my Instagram probably knows that I live for Mexican cuisine. It’s so delicious, perfectly spiced, savoury… just writing about it is enough to make my mouth start watering (ok, basically anything can make me hungry, but i digress…)

This recipe may seem best suited to the winter (and I’ll certainly be trying out some variations of it later in the year), but that doesn’t mean you can’t make it any time of the year.

I’m a big fan of comfort food – no matter the season, it does a body good. Rain, snow, or the middle of summer- it  doesn’t matter. So I’m here to say, don’t let the heat stop you! There’s nothing weird about eating chili in the summer.  (Ok, I’ll admit that Berlin doesn’t have the hottest summers but still!)

I hope that you enjoy this recipe – it had just the right amount of spiciness for me but you should feel free to adjust the seasonings to your taste if you’re not a fan of spicy food.

I personally like things to be just a tad spicy but not to the point of overwhelming the other flavours. If my mouth is on fire it’s hard to even concentrate on what I’m eating, which is a shame when the rest of the dish is so flavourful.

We were lucky enough to have some some chili powder actually procured in new Mexico for this recipe, so it’s definitely good stuff. As for the protein we used red kidney beans (packed with vitamin b1 and iron), but you could also experiment with adding some white or black beans to the mix for variety.

For me this recipe is perfect for a lazy weekend when you have better things to do then spend hours in the kitchen, but you still want something good – if you try it out let me know what you think!

Easy Vegan Chili

Delicious Vegan Chili

Servings: 2 persons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min

Ingredients

  • 1 can red kidney beans drained and rinsed
  • 1 small pepper diced
  • 1 small onion diced
  • 2 cloves garlic
  • 1 chili pepper diced
  • 1 tsp hot chili powder
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • 1 can diced tomatoes
  • 3 tbsp tomato paste
  • 1 can corn small can
  • 1 cup water plus more as needed
  • 1 tbsp grape seed oil
  • salt and pepper to taste

Suggested Toppings

  • avocado
  • jalapeño pepper
  • fresh cilantro
  • corn tortillas

Instructions

  1. Heat a large pot over medium heat. Once hot, add onion, pepper and garlic. Add salt and pepper and stir about about 3 minutes.

  2. Add the chili, spices, diced tomatoes, tomato paste and water. Bring to a boil.

  3. Add the beans and corn, reduce heat to low and let it simmer for approx. 20 minutes to combine all the flavors.

  4. Taste and adjust seasonings, some might need more chili, but as mine was quite strong I only needed 1 tsp.

  5. Serve and top with avocado chunks, jalapeño peppers, cilantro and corn tortilla (optional).

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