As summer comes to an end, despite the multiple resurgences here in Virginia, we are finally beginning to feel the temperatures drop! It’s perfect chili weather.
This is a recipe I have perfected over the years, and one I was using long before I became vegan. I’ve brought it to many a pot luck, and I usually get more than one request for the recipe.
This is quick to throw together, since almost every ingredient comes from a can!
I usually make a pot of white basmati rice to serve with the chili. My kids, who are not vegan, will top their chili with cheese and sour cream. Sliced avocado or guacamole are equally good garnishes!
I won’t bore you with multiple paragraphs before I divulge the recipe, so here goes:
- 1 T olive oil
- 1 onion, chopped
- 1 clove garlic, minced (I cheat and use the Dorot frozen garlic cubes)
- 2 cans pinto beans, drained and rinsed
- 1 can tomato sauce (14.5 oz.)
- 1 can diced tomatoes (14.5 oz.)
- 8 oz. jarred salsa (I used half of the jar pictured)
- 1 tsp. smoked paprika
- ½ tsp. chili powder
- ½ tsp. cumin
- ½ tsp. oregano
- ¼ tsp. red pepper flakes
- Salt and pepper to taste
- Place a medium Dutch oven or stew pot on medium heat.
- Once pan is warm, add the olive oil.
- Add the onions and garlic and a few dashes of salt, cooking until translucent and beginning to brown lightly.
- Add the all other ingredients and stir.
- Bring to a boil, then turn heat down to low.
- Cover and simmer, stirring occasionally, for 20 minutes or so.
- Adjust seasonings to taste.
- Serve over cooked rice, if desired.
Nutrition as calculated by labels per serving (8 servings per recipe, although I typically eat 2 servings):
- 148 calories
- 2g fat
- 30g carbohydrates
- 6g fiber
- 8g protein
Adding ½ cup cooked Basmati rice adds:
- 95 calories
- 20g carbohydrates
- 3g protein
You can boost your protein by adding products like Beyond Meat or Gardein brand grounds if you like. If you try my recipe, let me know what you think! Enjoy!