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Vegan chili

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Vegan chili

  • 30
  • Serves 2
  • Easy

Directions

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Meatless Monday is here 😊

Today’s recipe is a quick version of a classic one. Using quality canned beans instead of dried beans, the cooking time is reduced a lot.

 

1 onion, chopped

1 red bell pepper, chopped

1 carrot, chopped

4 garlic cloves, finely chopped

1 jalapeno/chili, finely chopped

1 tbsp tomato paste

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can chopped tomatoes

250 ml water/vegetable stock

2 tsp chili powder

1 tsp cumin

1 tsp dried oregano

1 tsp dried dill

2 tbsp EVOO

Salt & pepper, to taste

1 avocado, chopped

2 tbsp nutritional yeast

½ bunch parsley, chopped

Heat the oil in a pan, add onion, carrot, bell pepper and cook for 5 minutes, then add the garlic and chili and cook until fragrant, about 45 seconds.

Continue with cumin, chili powder and tomato paste and stir for 45 second more.

Add the chopped tomatoes, water, dried oregano and dill, give it a stir and add the beans. Season and simmer for 15-20 minutes.

Serve with avocado, parsley and nutritional yeast.

Enjoy!

Foodiality

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Cinnamon buns
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Vegan – Nettles with polenta
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Cinnamon buns
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Vegan – Nettles with polenta

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