Vegan Chipotle Chili
Who doesn’t love chili? It’s always been a comfort food in our house - and a healthy/simple one to boot! Something I love about homemade chili is you can really use whatever veggies/spices you like. Sometimes I add quinoa, sometimes I top it with vegan sour cream. There’s no rules when it comes to vegan chili!
I like mine spicy - but if you don’t, feel free to alter the spices to your liking.
What’s your go-to comfort food? Tell me in the comments or tag me on Instagram!
VEGAN CHIPOTLE CHILI
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, diced
1 tsp salt
¼ tsp black pepper
2 tbsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp turmeric
½ tsp cayenne
3 tbsp tomato paste
2 minced chipotles in adobo sauce, plus 4 tbsp adobo sauce
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 tbsp rice vinegar (optional)
Salt and pepper, to taste
1 avocado, diced (optional)
In a heavy-bottomed pot, heat 2 tbsp oil over medium heat. Once the oil is hot, add the onions, garlic, bell peppers and jalapeño. Sauté about five minutes, until the veggies become tender.
Add the salt, pepper, chili powder, paprika, cumin, turmeric and cayenne. Sauté for another minute or so, and add the tomato paste. Cook another minute.
Next, add the chipotles, tomato sauce, diced tomatoes and beans. Bring the chili to a boil, then reduce to medium low heat. Let simmer for about 15 minutes.
Add the vinegar and mix thoroughly. Taste the chili for seasoning and add salt and pepper to taste.
Top with diced avocado and your favorite hot sauce, if desired.