With Halloween just a day away, and cooler temperatures upon us; a big pot of vegan chili is just the thing!
I have such a fond memories of making chili on Halloween every year when my daughters were growing up. Vegan chili is an ideal dinner filled with protein and veggies, before filling up on sugar and candy.
It’s a hearty and satisfying fall food, which takes a minimal amount of effort.
Doubling or even tripling up on the recipe is never a bad idea! Considering chili (especially vegan chili) can keep so easily, or be frozen for future use.
It’s the perfect dish to make on an evening such as Halloween! It’s great for large groups, along with that it can be left to simmer on the stove for people who are coming and going throughout the night.
You can also implement other veggies you like to give it a twist. I like adding in diced mushrooms, to thicken it up and give it a little more texture.
- • 1 red onion, chopped small
- • 1 red pepper, chopped small
- • 2 carrots, chopped small
- • 2 celery stalks, chopped small
- • 1 medium sweet potato, chopped
- • 2 garlic cloves, minced or pressed
- • 2 tbsp mild chili powder
- • 2 tsp cumin
- • 2 tsp smoked paprika
- • 1 tsp oregano
- • 1 tsp salt
- • 28 0z diced tomatoes, with their juices
- • 2 cans black beans, drained and rinsed
- • 2 cups water
- In a large pot, saute the onion, red pepper, carrots, celery, sweet potato and garlic in 1/4 cup water for 5-7 minutes over medium heat.
- Next add the chili powder, cumin, smoked paprika, oregano and salt. Stir into the vegetable mixture.
- Add the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 15-20 minutes.
- Serve with gluten free cornbread, cashew sour cream, avocado chunks or tortilla chips. Enjoy!