This hearty black bean vegetable chili is a flavorful vegan dish packed with plant-based protein and vibrant spices.
Recipe excerpt from my book, From Burnout to Balance: 60+ Healing Recipes & Simple Strategies to Boost Mood, Immunity, Focus & Sleep, copyright © 2022 by Patricia Bannan. Recipe used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House, LLC, New York. All rights reserved. Order your copy today!
Even meat eaters will embrace this full-flavored, fiber-rich vegan chili. It takes some inspiration from Mexican cuisine to give it extra scrumptiousness. While it’s perfect as is, you can play with it by adding whatever toppings you like. It’ll be a hit if you make a chili “bar” by setting out various garnishes, such as lime wedges, fresh cilantro, diced red onion, sliced radishes, and shredded Cheddar or plant-based cheese. It can be paired with some warm corn tortillas or tortilla chips for a fun meal, too.
Tip: Triple or quadruple the Spice Mixture recipe. Save and label it “Vegan Chili Spice Mixture” for later. Simply use 3 tablespoons of the mixture every time you make this recipe.
This recipe is:
- Vegan
- One-dish meal
- Gluten-free
- Nut-free
- Dairy-free
- No added sugar
- Kid-friendly
- Smart freezer meal
- Great for leftovers!
Ingredients
spice mixture
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin or cinnamon
chili
- 1/4 cup olive oil or extra-virgin olive oil
- 1 large sweet onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons no-salt-added tomato paste
- 1 medium head cauliflower, cut into small florets (about 6 cups florets)
- 1 large green bell pepper, diced
- 2 (15-ounce) cans low-sodium black beans, drained
- 1 (28-ounce) can crushed tomatoes
- 2 1/2 cups low-sodium vegetable broth
- 2 avocados, cubed (optional)
Directions
-
Stir together all of the spice mixture ingredients in a small bowl and set aside.
Heat the oil in a Dutch oven or stockpot over medium-high heat.
When it shimmers, carefully add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook while stirring until fragrant, about 1 minute. Add the tomato paste and spice mixture and cook while stirring until fragrant, about 1 minute.
Add the cauliflower, bell pepper, beans, crushed tomatoes, and broth, increase heat to high, and bring to a boil. Then reduce heat to medium and simmer uncovered until the chili reaches your desired flavor depth and consistency, at least 20 minutes. (Note: After cooking, the chili will thicken a bit more as it stands.) Taste to adjust for seasoning. If you find the flavor is too intense, add more broth.
To serve, ladle the chili into bowls and top with the avocado, if using. Garnish with your favorite fixings, such as lime wedges, fresh cilantro, diced onion, or sliced radishes.
Chili will last well in an airtight container in the fridge for up to 4 days,or properly stored in the freezer for about 4 months. Freeze any extras in pre-portioned containers for a nourishing meal reheated in minutes.
Nutrition
