Hearty Slow-Cooked Vegan Chili with Smoky Spices
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
2 hours 20 minutes
Cuisine
American
Category
Main Course
Description
Our Hearty Slow-Cooked Vegan Chili is a comforting dish that combines the richness of tomatoes, the earthiness of beans, and the smoky depth of spices. Each spoonful offers a delightful mix of textures, from the tender beans to the chunky vegetables, all enveloped in a thick, flavorful sauce. This version stands out with its use of smoked paprika and chipotle peppers, adding a unique smoky heat that chili lovers will adore.
Vegan chili has its roots in traditional chili con carne but replaces meat with plant-based ingredients for a healthier twist. The choice of black beans and kidney beans not only provides a protein boost but also a satisfying bite. The slow-cooking method allows the flavors to meld beautifully, making it an ideal dish for a cozy family dinner or a hearty meal prep option. Serve it with crusty bread or over rice for a complete meal experience.
Ingredients
For the Main Component
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
For the Sauce/Main Process
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 chipotle pepper in adobo sauce, chopped
- Salt and pepper to taste
For the Topping/Finishing
- Chopped fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
Preparation
Gather all ingredients and prepare them as listed.
Dice the vegetables and mince the garlic.
Making the Main Component
Heat olive oil in a large pot over medium heat.
Add onions and garlic, sauté until onions are translucent.
Stir in bell peppers, carrots, celery, and zucchini, cooking until softened.
Assembly and Final Steps
Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth to the pot.
Stir in smoked paprika, cumin, chili powder, and chipotle pepper.
Bring to a boil, then reduce heat and let simmer for 2 hours, stirring occasionally.
Season with salt and pepper to taste.
Serve hot, garnished with cilantro, avocado slices, and lime wedges.
Chef's Tips
- For extra heat, add more chipotle peppers or a dash of cayenne pepper.
- Let the chili sit overnight in the fridge for enhanced flavors.
Nutrition Information
Serving_size
1 cup
Calories
250
Protein
12g
Carbohydrates
40g
Fat
5g
Fiber
12g
Sugar
8g
Sodium
600mg
Saturated_fat
1g
Cholesterol
0mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Vegan Chili
Add extra chipotle peppers and a teaspoon of cayenne pepper for a spicier kick.
Sweet Potato Vegan Chili
Include diced sweet potatoes for a hint of sweetness and added texture.
Quinoa Vegan Chili
Stir in cooked quinoa for added protein and a unique texture.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Can be frozen for up to 3 months.
Shelf
Not recommended for shelf storage.