Vegan Chili Recipe
Craving a good chili but trying to keep it vegan? Get your coziness on with this hearty, flavorful dish that's full of beans, veggies and bulgur! A perfect meal for those cold autumn evenings or when you just want something warm for dinner. Plus its packed with nutritious ingredients - what more could you ask for?! Whip up a batch in the crockpot or one-pot style; either way it'll be party ready in no time at all!
Servings 8
Ingredients
- 1 cups 225g Bulgur or 1 cup (150g) couscous
- 1 onion
- 3 cloves of garlic
- 1 tablespoon cocoa powder unsweetened
- 0.5 tablespoon molasses
- 2 bell peppers red and green
- 4 tablespoon tomato paste
- 2 cans diced tomatoes each about 400g
- 1 can kidney beans (480g)
- 1 can corn (200g)
- 1 can black beans
- 2-3 cups 500-750 ml broth
- ¼ teaspoon cayenne pepper
- 2 teaspoon paprika powder
- ½ -1 teaspoon chili powder
- sea salt and pepper
- 1 ½ teaspoon dried oregano
Instructions
- First brown the diced onions and chopped garlic cloves vigorously. For this I always give a splash of water to the onions.
- Now you can add the remaining ingredients and stir well. Simmer on low heat for about 15-20 minutes until the bulgur or the alternative is cooked.
Notes
More Tips in the Post above!