Killer Vegan Chili

Killer Vegan Chili - hold on to your soup spoons, 'cause this is some killer chili. It's hearty, spicy and packed with slow-cooked flavor! A great source of fiber, vitamins, nutrients and vegan protein.


1 Tbs olive oil
2 medium onions, chopped
2 1/2 Tbs chili powder
1 1/2 tsp paprika (smoked if you have it)
1 1/2 tsp garlic powder
2 tsp dried basil
1/4 tsp chipotle powder
2 Tbs cumin
1/2 tsp oregano
1/4 tsp black pepper
2 Tbs no-salt herb seasoning, any brand or variety
your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock)
2 c chopped bell pepper, any colors
1/4 - 1/2 chopped poblano pepper (use more for intense heat)
2 15 oz. cans no-salt-added diced tomatoes
1 15 oz. can no-salt-added petite diced tomatoes
2 Tbs maple syrup
2 Tbs low sodium tamari or soy sauce
1 tsp salt
1/2 tsp liquid smoke
4 c water
2 Tbs lemon juice
1/3 c uncooked quinoa
3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
1 1/2 c crushed walnuts
2 c fresh or frozen corn kernels
Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)


  1. Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
  2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
  3. Visit for full directions.

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