Chili Vegano, Best Vegan Chili Recipe
Say ! Hola ! to the best vegan chili ever. Now, maybe I haven’t eaten enough vegan chili to say this is the best ever. but it’s definitely the best I’ve had to date, and that includes the samplings at at least a couple vegan chili cook offs. There are two secret ingredients that I think really make this special.
What are the secret ingredients, you ask? Sugar and nutmeg. I’ve always put a little sugar or sweetener in tomato dishes, because they can be just slightly to acidic and bitter. A little bit of sugar really sweetens it up. The nutmeg is something I’ve always added and can’t remember where I heard of it. But just a little really adds a little unexpected ad subtle twist.
! Hola ! Chili Vegano, Best Vegan Chili Recipe
- 2 tablespoons olive oil or coconut oil
- 1 cup diced onion
- 1 1/2 cups diced carrots
- 2 cups chopped bell pepper
- 1 can kidney beans
- 1 - 15 ounce can black beans
- 1 - 15 ounce can roman beans or northern beans
- 1 - 15 ounce can garbanzo beans
- 2 - 28 ounce cans tomatoes
- 3 tablespoons chili powder
- 1 tablepoon cumin
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3 tablespoons sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes more or less, depending on how hot you like it
- 1 cup instant rice
In a large pot over medium-high heat, saute the onions, carrots, and bell peppers until softened.
Add in the beans, pouring in the entire contents of the cans, including all liquid.
Add in the tomatoes, also including any liquid, and the tomato paste.
Add the chili powder, onion powder, garlic powder, sugar, nutmeg, and crushed red pepper flakes.
Simmer gently for 30 minutes, stirring often, until the beans and tomatoes are tender.
Remove from heat and add in the instant rice. Let stand for 10 minutes, then stir well before serving.
These homemade corn chips top it off nicely, and for less fat and calories than your typical bagged corn chips. Just use corn tortillas, which are about 50 calories each. Place the tortillas in a nonstick skillet or pan over medium heat. Sprinkle with a fine dusting of onion powder and garlic powder and a little bit of salt. Heat for several minutes until they start to brown and crisp. Then turn and lightly brown the other side. Stack them up and cut into 6 to 8 wedges using a large, sharp chef’s knife.
Go on … make my day! Let me know about YOUR favorite chili in the comments below!