Looking for a healthy and delicious chili dish to warm you up when things start to get cold outside? This mouthwatering, vegan chili recipe is one you should have on your Autumn menu. With just enough heat and a trio of beans, this vegetable chili is packed with all the muscle building protein and nutrients you need to fuel your hardcore workouts.

Recipe provided by MyVega.com

Ingredients

  • 1 tsp coconut oil
  • 1 onion, diced
  • 6 garlic cloves
  • 10 mushrooms, sliced
  • 3 jalapenos, roasted, peeled and sliced
  • 3 poblanos, roasted, peeled and sliced
  • 1 tsp cumin seeds, freshly ground
  • 1 tsp coriander seeds, , freshly ground
  • 1 (28 oz can) puréed tomatoes
  • 2 (28 oz. can) diced tomatoes
  • 2 tbsp oregano
  • 4 tbsp chili powder (or to taste)
  • 2 cups black beans, cooked
  • 2 cups cannellini beans, cooked
  • 3 cups chickpeas, cooked
  • salt and pepper, to taste
  • splash of balsamic vinegar

Directions

  1. In a large pot, heat oil. Add onion and sauté 5 minutes. Add garlic and continue to sauté for 2 to 3 minutes.
  2. Add in mushrooms, poblanos and jalapenos. Sauté for a few minutes until mushrooms begin to cook, about 4 minutes.
  3. Add in cumin and coriander. Toast for 2 minutes, continually stirring.
  4. Add in the rest of the ingredients, except the balsamic vinegar.
  5. Bring to a simmer.
  6. Cook for at least 30 minutes. If you have time allow to cook at a low and slow pace about 2 hours.
  7. When ready to serve, add a splash of balsamic vinegar*. Test chili and adjust seasoning as needed. *Balsamic vinegar at the end of cooking is our secret ingredient in chili. It adds an addition layer of flavor not found usually in traditional chili.
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