Equipment
- dutch oven or a large, deep pan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 small red chilli, de-seeded and chopped (keep the seeds for more heat)
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 ribs celery, chopped
- ¼ cup tomato paste
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 1 can black beans, 15-ounce can, drained and rinsed
- 1 can red kidney beans, 15-ounce can, drained and rinsed
- 2 cans chopped tomatoes, 14.5-ounce cans
- 1 tsp cumin
- ½ tablespoon garlic powder
- 2 tablespoon smoked paprika
- 2 tablespoon apple cider vinegar
- 1 cup plant based milk, unsweetened
- 1 tablespoon coconut sugar
- 1 lemon, juice of
- 2 tbsp tamari, or coconut aminos, for gluten-free (regular soy sauce also works)
- ⅓ oz dark chocolate, dairy-free, finely chopped (or 1 tablespoon cacao powder)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or large, deep pan over medium-high heat. Add the onion, chili pepper, garlic, bell peppers and celery. Cook for 5 minutes, stirring often, until the vegetables start to soften.1 tbsp olive oil, 1 medium onion, 1 small red chilli, 3 cloves garlic, 1 medium red bell pepper, 1 medium yellow bell pepper, 2 ribs celery
- Add the tomato paste, dried oregano and thyme. Cook for 2-3 minutes more, stirring constantly so the paste doesn't catch.¼ cup tomato paste, 2 tsp dried oregano, 2 tsp dried thyme
- Add the beans, canned tomatoes, cumin, garlic powder, smoked paprika, apple cider vinegar, plant based milk and coconut sugar and stir well. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 25 minutes, stirring occasionally. If it starts to dry out, add a splash more plant based milk or vegetable stock.1 can black beans, 1 can red kidney beans, 2 cans chopped tomatoes, 1 tsp cumin, ½ tbsp garlic powder, 2 tbsp smoked paprika, 2 tbsp apple cider vinegar, 1 cup plant based milk, 1 tbsp coconut sugar
- Stir in the tamari (or soy sauce) and lemon juice, then continue simmering for a further 15 minutes, until thick and rich.2 tbsp tamari, 1 lemon
- Season to taste with salt and pepper and stir in the dark chocolate. Keep stirring for 2-3 minutes until the chocolate has melted, then remove from the heat.
- Allow the chili to rest for 5-10 minutes, then serve with your favorite toppings.
Video
Notes
TOP TIP: Chili is an amazing make-ahead meal, because leaving it in the fridge overnight allows the flavors to develop even further and acquire more depth and richness.
GLUTEN-FREE: Use tamari or coconut aminos rather than regular soy sauce to keep this chili gluten-free.
TO STORE IN THE FRIDGE: You can store the chili in the fridge in an airtight container for up to 5 days. Reheat it in the microwave or on the stove, adding plant based milk or vegetable stock if necessary.
TO FREEZE: You can freeze the chili for up to 2 months in a freezer-friendly container or ziplock bags. Leave to thaw fully in the fridge before reheating on the stove or in the microwave.
Nutrition (estimated per serving)
Calories: 340kcalCarbohydrates: 58gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1041mgPotassium: 1460mgFiber: 17gSugar: 14gVitamin A: 3450IUVitamin C: 140mgCalcium: 248mgIron: 9mg
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