Vegan Chili Recipe So Good that Will Give you the "Chilis" 🙊
As most of my recipes go, this one came from trying to feed my hub - who is new to veganism - something that would stop him from worrying about protein; as he loves to lift and doesn't want to lose muscle 🙄. So, what did I go and do? I created the most protein-rich vegan chili recipe that tastes like heaven and is enough to feed even the hardiest people! Seriously.. this recipe has all the protein you could ever need in just one bowl, maybe even for multiple people 🙆. This is a perfect meal for a "chili" day, or after a long workout, or when you get home from work and your freezing because the cold is like a heat-seeking missile for us vegans! This recipe will be super hardy and super grounding for those who need it.
What you'll need..
- 1 White Onion
- 3 Garlic Cloves
- 4 Big Mushrooms
- 1 Green Pepper
- 1 Tomato
- Olive oil
- Salt
- Chipotle pepper (or regular black pepper)
- 1 Can of Chickpeas
- 1 Can of Kidney Beans
- Fresh cilantro
- ½ Fresh Lime
- Tomato Salsa
Optional:
- ¼ fresh jalapeno pepper
- ½ cup of veggie broth or water
- Vegan soy chorizo (or ground plant-based meat alternative of choice)
- Vegan Cheese or Vegan sour cream
- Fresh green chives on top
- Garlic bread
Method to the Magic
- In a deep dish pan or pot, heat up olive oil and saute minced garlic and white onion.
- Add some salt and Chipotle pepper to the onion and garlic (to give them a nice aromatic flavor).
- Add the mushrooms, green peppers and tomato into the mix.
- Squeeze half a lime to the veggies once they are more cooked and mix it all in together.
- Add one can of chickpeas and one can of kidney beans.
- Optional: add Chipotle hot sauce in the mix.
- Add two cans of salsa once everything is cooked well and let it simmer for a bit.
- Optional: in a separate pan, heat up some olive oil and add vegan soy Chorizo (or any meat alternative grounded-style item) and let it cook for a bit. Please note, unless the item was frozen, it usually cooks really quickly.
- Once its cooked, add it to the main pot and mix it all in thoroughly.
- Add ¼ chopped fresh jalapeno pepper (if you like the extra kick- if you don't, just skip this step).
- Add a small bunch of freshly chopped cilantro.
- Optional: Add a ½ cup of veggie broth or water if you would like extra moisture and add more salt and pepper to taste.
- Let the chili simmer for 30 minutes or so on low heat to allow it to absorb the flavor.
- If you want to treat yourself more (#selfcare), add vegan cheese or vegan sour cream on top when serving the dish. You can also serve it with vegan garlic bread.