My Favourite Vegan Chili
A thick, bean-heavy chili built on onion, celery, peppers and jalapeño, simmered with canned tomatoes and warm spices. It reheats well and holds up for a week of lunches, topped with cashew sour cream, green onion and cilantro.
Ingredients
Main
- 1½ tablespoon extra-virgin olive oil
- 2 cup sweet onion, diced (about 1 medium/large onion)
- 2 tablespoon garlic, minced (about 4 large cloves)
- 2 piece jalapeño, seeded (if desired) and finely chopped
- 1 cup celery, finely chopped (about 2 large stalks)
- 1 piece red bell pepper, seeded and diced
- 1 can diced tomatoes, 28 ounce / 796 mL, with juices
- 1 cup low-sodium vegetable broth
- 1 can kidney beans, 15 ounce / 398 mL, drained and rinsed
- 1 can pinto or navy beans, 15 ounce / 398 mL, drained and rinsed
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½–¾ teaspoon fine grain sea salt, to taste
- ¼ teaspoon ground cayenne pepper (optional)
- 1 teaspoon hot sauce (optional)
Toppings
- 1 cup cashew sour cream, for serving (optional)
- 1 cup cheddar cheese, shredded, for serving (optional)
- 3 piece green onion, chopped, for serving (optional)
- ¼ bunch fresh cilantro, chopped, for serving (optional)
Method
- In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
- Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
- Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
- Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
- Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired. Top with cheddar.