Vegan Chili
Ingredients
1 large onion
1 carrot
1 red bell pepper
1 bunch scallions
1 sprig parsley
4 garlic cloves
1 15-ounce can black beans
1 15-ounce can dark red kidney beans
1 14.5-ounce can fire-roasted diced tomatoes
2 tablespoons tomato paste
1 tablespoon olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed red chili pepper flakes
½ teaspoon salt
¼ teaspoon pepper
¾ cup water
Directions
Mise en Place
ᐧ Wash and dry the onion, carrot, bell pepper, scallions, parsley, and garlic.
ᐧ Peel and chop the onion and carrot.
ᐧ Remove the seeds and chop the bell pepper.
ᐧ Thinly slice the scallions.
ᐧ Remove parsley leaves from their stems.
ᐧ Peel and mince the garlic.
ᐧ Drain and rinse both the black and red beans.
ᐧ Open the cans of fire-roasted diced tomatoes and tomato paste, but do not drain.
ᐧ Measure out the remaining ingredients and set aside.
Cook the Vegetables
ᐧ Place a large pot over medium heat and add the olive oil.
ᐧ Add the onion, garlic, carrot, and bell pepper. Cover and cook until softened, about 5 minutes.
ᐧ Stir in the tomato paste and place the lid back on for 2 minutes.
Add the Beans and Spices
ᐧ To the pot with the vegetables, add the black beans, kidney beans, and fire-roasted tomatoes.
ᐧ Add the chili powder, cumin, chili pepper flakes, salt, and pepper.
ᐧ Stir well to combine.
ᐧ Pour in the water and bring to a boil.
ᐧ Once boiling, reduce heat to low and let simmer until the vegetables are tender, about 30 minutes.
ᐧ Stir the chili occasionally while it cooks to ensure evenness and to prevent sticking.
Serve
ᐧ Pour chili into 4 serving bowls.
ᐧ Salt and pepper to taste.
ᐧ Garnish with scallions and parsley leaves.
Total Nutritional Value:
Calories: 1392, Protein: 73g, Carbohydrates: 243g, Fat: 20g, Saturated Fat: 3g, Sugar: 35g, Fiber: 92g, Cholesterol 0mg
Per Serving (makes 4):
Calories: 348, Protein: 18g, Carbohydrates: 61g, Fat: 5g, Saturated Fat: 1g, Sugar: 9g, Fiber: 23g, Cholesterol 0mg
