Easy Vegan Chili Recipe (Gluten-Free)

Easy Vegan Chili Recipe (Gluten-Free) Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 55 mins

Ingredients

▢ 1 tbsp olive oil, or 2-3 tbsp water

▢ 3 cloves garlic, minced

▢ 1 medium onion, chopped

▢ 1 medium red bell pepper, diced

▢ 1 small red chilli, de-seeded and chopped

▢ 2 medium carrots, peeled and sliced

▢ 2 ribs celery, chopped

▢ 1/4 cup tomato paste

▢ 2 tsp dried rosemary

▢ 2 tsp dried thyme

▢ 1 tin black beans, drained and rinsed

▢ 1 tin red kidney beans, drained and rinsed

▢ 2 tins chopped tomatoes

▢ 1 cup plant based milk

▢ 2 tbsp smoked paprika

▢ 1 tsp salt, or to taste

▢ 1/2 tbsp garlic powder

▢ 1 tsp cumin

▢ 2 tbsp apple cider vinegar

▢ 2 tsp vegan Worcestershire sauce

▢ 1 tbsp coconut sugar

▢ 2 tbsp tamari

▢ 1 lemon, juice of

▢ 1 tbsp cacao powder

Instructions

1Heat the olive oil in a non-stick pan. Add the garlic, onion, red bell pepper and chilli pepper. Cook for 3-4 minutes, until the vegetables start to soften.

2Add the carrots, celery, tomato paste, rosemary and thyme. Stir together and cook for 5 minutes, stirring frequently, until the carrots soften.

3Add the black beans, kidney beans, tinned tomatoes, plant based milk, paprika, garlic powder, salt, cumin, apple cider vinegar, Worcestershire sauce and coconut sugar. Bring to a light simmer over a medium heat and cook for 25 minutes, stirring frequently. If it starts to dry out, add more plant based milk, water, or veggie broth.

4Add the tamari and lemon juice and simmer for a further 15 minutes.

5Stir in the cacao powder. Continue stirring for a further 2-3 minutes before serving.

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