Plant-Based (Vegan) Chili Recipe

Posted by:Lindsay S. Nixon Category: Holiday

A friend of mine was in a Chili Cookoff last week and came in 2nd place. I told him he should have asked me for a recipe and maybe he would have won first!

A nice bowl of warm chili can ease the winter blues and bring people together. There are dozens of chili societies that host cookoffs throught the world, with some being solely vegetarian or vegan cookoffs!

While most vegetarian chili focuses on black, kideny, or pinto beans, chickpeas are the star in this one. They add that special something to the chili.

Cornbread is often a stable with chili. You can eat a slice on the side or break it into pieces and add it to the chili as well. The Bayou Cornbread (EHH, pg 66) is an excellent cornbread that compliments chili without trying to steal the spotlight.

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Chickpea and Corn Chili

Prep time: 12 min | Cook time: 25 min | Total: 37 min | 4 servings

Description

Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.

Ingredients

2 cups vegetable broth
15 ounces fire-roasted diced tomatoes
4 ounces green chiles, diced
1 whole large onion, diced
1 whole green bell pepper, seeded and diced
¼ tsp paprika
2 tsp cumin
1 tbsp chili powder
1 tbsp pure maple syrup
2 tbsp tomato paste
2 cups corn, frozen
15 ounces chickpeas, drained and rinsed
15 ounces canneli beans, drained and rinsed
½ tsp salt
1⁄5 tsp cayenne pepper
8 ounces tomato sauce

Instructions

In a large pot, combine broth, tomatoes, chilies, onion, bell pepper, paprika, cumin, and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you're in a rush, don't worry — you can cook it less you'll just have a soupy chili. Next, add the tomato paste, pure maple syrup, and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded Monterey jack cheese or a dollop of vegan sour cream over top if desired.

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