Vegan Veggie Chili

Try saying that 10 times fast!

These long winter nights just scream for a bowl of comfort food! What I love about this Chili is that its comfort food, but also good for you. There’s no junky stuff (besides for the 10 million tortilla chips I pack on the side to dunk in to my chili, but hey don’t judge me:) It’s loaded with beans, veggies, and spices ,topped with your fave toppings and you’ve got yourself a wholesome lunch or dinner….or both:)

A lot of Chili’s have a meat base, and that’s why it kind of reminds me of Cholent. For those who aren’t familiar with cholent and how to pronounce it 🙂 it’s pretty much a Jewish Stew. Throw together some meat, onions. beans, and potatoes in a pot, cook for a long long (insert 10 more longs here) time and you’ve got yourself some yummy brown cholent!

For this Chili recipe I decided to go all vegan (besides for some of the toppings). I love vegan recipes, and honestly I usually eat vegan or vegetarian dishes through out the week (saving the meat for Shabbos/Shabbat meals).

For the most part you probably have all the ingredients on hand, and it’s so easy to put together!

So grab your apron, and let’s get cooking!

Bon Appetit

XO

-D

Vegan Veggie Chili

• Author: Devorah Kahan
• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Total Time: 8 minute

Ingredients

Scale 1x2x3x

1 medium onion, diced

1 medium red pepper, diced

1 Black bean can (15.5 OZ)

1 Fire Roasted Diced Tomatoes in a can (14.5 OZ)

2 tbsp. Olive oil

1/2 cup water

Seasonings: 1 tsp Paprika

2 tsp. Garlic Powder

2 tsp. Onion Powder

1/2 tsp. Oregano

1/2 tsp. Cumin

1 tsp. Salt

1 tsp. Chili Powder

Toppings of your choice (some aren’t vegan): sour cream, avocado, jalapeno slices, green onion, cheddar cheese

Instructions

Heat oil over medium-low flame, and add in the onions. Cook for a few minutes. We don’t want to brown the onions, just sweat them until they become translucent. Then add in all the spices and let that cook through for another minute or 2. Add in the peppers, give it a good mix, and stir for 3-4 minutes. Add in black beans and tomatoes. With the back of your spoon, gently smash down the tomatoes a little more. Add in the water.

Bring to a boil, and let it cook for 2-3 minutes. Then lower the flame, cover, and let it simmer for 25-30 minutes.

Top with your favorite toppings and that’s it!

I used sour cream, green onion, Jalapeno, and tortilla chips!

Keywords: kosher, healthy, vegan, chili, veggies