When I make chili, it’s different every time. You can make this recipe as is if you want, but I encourage you to get a little adventurous. Experiment and adjust it according to what you have in the fridge and the cupboard. That’s how I discovered that it’s hella good with maple syrup.
Here’s to another tasty meatless Monday.
This recipe is certified non-vegan friendly.
1 med onion, chopped
2 clove garlic, minced
2 tbsp olive oil
1 tbsp dried oregano
1/2 tbsp cumin
1/2 tbsp coriander powder
chili powder to taste (this all depends on how hot your powder is and how hot you like things)
some kind of chipotle or hot pepper (some things I use: chopped canned chipotle peppers, chipotle Tabasco, Cholula)
1 red pepper, roughly chopped
10-15 medium brown mushrooms, roughly chopped
1 courgette/zucchini, sliced
1 pasilla chile, roasted, sliced (optional)
1 small can black beans, rinsed
1 small can garbanzo beans, rinsed
1 large can of canned tomatoes (whole, chopped, whatever)
1 cup water or veggie broth
2 tablespoons of unsweetened cocoa powder (use more for a richer broth)
2 tablespoons maple syrup (could use agave or raw sugar instead)
vegan sour cream
Heat oil in a large pot and add onion. Turn down to medium and saute onion until transparent.
Add garlic and saute for another minute or so.
Add oregano, cumin, coriander powder, chili powder, and chipotle. Stir well and continue to saute for a bout 2 minutes.
Turn up the heat to medium-high and add red pepper. Saute until a little soft.
Add mushrooms and courgette. Saute until a little soft.
Stir in the sliced roasted pepper and both types of beans.
Add the tomatoes (with the juice) and the water or veggie broth.
Bring to the boil and then turn down the heat to medium-low. Simmer for 10 mins (lid off).
If you used whole tomatoes, use a spoon or small knife to chop them up in the pot.
Taste. You can add more chili if it’s too weak.
Stir in the cocoa and maple syrup. This will make it a little less spicy, so adjust accordingly. Simmer for 2 minutes more.
Stir in salt (if needed) and turn off heat.
Serve over brown rice and top with a dollop of vegan sour cream and fresh coriander.
Makes 6 generous servings.
In 1 big bowl with ½ cup brown rice (about 1/6 of this recipe):
Sat Fat less than 1g
In 1 big bowl with ground beef (if you added 2 lbs of ground beef to recipe and removed chick peas. PS. Don’t add beef!):
Sat Fat 7g
Did you make this chili? What did you change to make it better? Did you feed it to any meatans? What did they think? I’d love to hear about it in the comments below.
Hi, I’m Jane, founder and chief blogger on My Five Acres. I’ve lived in six countries and have camped, biked, trekked, kayaked, and explored in 50! At My Five Acres, our mission is to inspire you to live your most adventurous life and help you to travel more and more mindfully.