Vegan Chili
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon canola oil
- 1 yellow onion (diced)
- 1-2 jalapenos (deseeded and diced)
- 2 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can diced tomatoes
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 can black beans
- 1 can cannellini beans
- 1 can kidney beans
- 1 can black-eyed beans
- 1 teaspoon salt (add more if desired)
- ยฝ cup vegetable stock (or water)
Method
- Heat oil in a pot, and saute the onions until they're soft and translucent. Add the diced chili, and the garlic and cook for 1 minute.
- Add the spices, followed by the rest of the ingredients, and ยฝ cup of water.
- Simmer the chili for 15 minutes. Have a taste and see if you would like to adjust the seasonings. Garnish with sliced avocado, cilantro leaves, and sliced jalapeno.