Healthy Vegan Chili
In the winter months, we crave warm foods – soup, fresh bread, and chili! Chili is a delicious meal to serve at dinner, lunch, or even as a side when guests come over. The problem is that many pre-bought chili’s (and some homemade ones) have hidden sugars. There is nothing unhealthier than a greasy bowl of surgery chili. Worry no more! There are healthy chili recipes out there that are perfect for those cold winter days (and taste better in our opinion).
Introducing Healthy Vegan Chili! This amazing recipe is filled with heart-healthy ingredients, awesome proteins, and has enough flavor and spice to satisfy any comfort-food seeker. Plus, it is said that each 2-cup serving of this chili is only about 340 calories! Here is your chili recipe made healthy!
Ingredients (made to serve 12 cups)
- 1 Tbsp. Olive Oil
- 2 medium Onions (chopped)
- 2 ½ Tbsp. Chili Powder
- 1 ½ tsp. Paprika
- 1 ½ tsp. Garlic Powder
- 2 tsp. Dried Basil
- ¼ tsp. Chipotle Powder
- 2 Tbsp. Cumin
- ½ tsp. Oregano
- ¼ tsp. Black Pepper
- 2 Tbsp. No-Salt Herb Seasoning (any brand will do)
- 1 ½ cups Stock/Broth (of your choice)
- 2 cups Bell Pepper (chopped)
- ¼ – ½ Poblano Pepper (chopped – use more for intense heat)
- 2 15 oz. cans No-Salt Diced Tomatoes
- 1 15 oz. can No-Salt Petite Diced Tomatoes
- 2 Tbsp. Maple Syrup
- 2 Tbsp. Low Sodium Soy Sauce
- 1 tsp. Salt
- ½ tsp. Liquid Smoke
- 4 cups Water
- 2 Tbsp. Lemon Juice
- 1/3 cup Uncooked Quinoa
- 3 cups Cooked Black Beans (can also use 2, 15 oz. cans – drained and rinsed)
- 1 ½ cup Walnuts (crushed)
- 2 cup Corn Kernels (fresh or frozen)
- Fresh Cilantro, Avocado, or Vegan Cheese Shreds (optional toppings)
- Add the oil and onion to a large pot – sautéing over medium heat for about 3 minutes.
- Add all the seasonings (chili powder, paprika, garlic powder, dried basil, chipotle powder, cumin, oregano, black pepper, no-salt herb seasoning) to the pan.
- Add a few splashes of your chosen stock or broth and simmer mixture for 3-4 minutes.
- Reduce the heat if the spices are burning, or increase the heat if the mixture is not simmering.
- Stir in the bell peppers and poblano peppers.
- Add the rest of your stock or broth – let the mixture simmer for about 7 minutes.
- Add in the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke, and water.
- Put on the lid loosely and simmer the mixture for about 30 minutes – stirring occasionally.
- After the 30 minutes, stir in the lemon juice, quinoa, black beans, walnuts, and corn.
- Reduce the heat to medium-low and place the lid back on – simmering for 50 minutes (stirring occasionally).
- Add enough water to make the chili a consistency you prefer.
- Serve with your favorite toppings.
For those cold evenings, have this as your dinner and you will be sure to stay warm and feel great! Thank you to Eat Healthy Eat Happy for the amazing Killer Vegan Chili Recipe!