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Killer Vegan Chili

Killer Vegan Chili - hold on to a soup ,'cause that is some killer chili. It is hearty, spicy and packed with slow-cooked taste! A excellent source of nutrients, vitamins, protein and fiber.
Author Susan

Ingredients

  • 2 medium onions, chopped
  • 1 ½ tsp garlic-powder
  • 1 ½ tsp paprika (smoked if you have)
  • 2 tsp dried basil
  • ¼ tsp chipotle-powder
  • 2 tbsp cumin
  • 1 tbsp olive-oil
  • ½ tsp oregano
  • 2 tbsp no-salt herb-seasoning, any brand or variety
  • 2 ½ tbsp chili-powder
  • 2 tbsp low sodium-tamari or soy-sauce
  • your beer or stock/broth of choice (12 oz beer or 1 ½ cups stock)
  • 2 can chopped bell-pepper, any colors
  • ½ chopped poblano-pepper (use more for intense heat)
  • 3 can cooked black-beans (or 2 15 oz. cans, drained and rinsed well)
  • 2 15 oz cans no-salt-added diced tomatoes
  • 1 15 oz can no-salt-added petite diced tomatoes
  • 2 tbsp maple-syrup
  • ½ tsp liquid-smoke
  • 2 can fresh or frozen-corn kernels
  • ¼ tsp black-pepper
  • 2 tbsp lemon-juice
  • can uncooked quinoa
  • 1 ½ can crushed walnuts
  • Toppings like fresh-cilantro, avocado or vegan-cheese shreds (Optional)

Instructions

  • Add the onion and oil into a large, lidded cooking pot. Saute the onion over moderate heat for approximately 3 minutes.
  • Add the garlic powder, paprika, chili powder, chipotle powder, coriander, oregano, cumin, pepper and no-salt seasoning. Add a few splashes of this beer/stock to deglaze the pan & simmer for 3-4 minutes. Reduce the heat-slightly or add more when the spices are burning in any way.
  • Stir in the bell and poblano-peppers and the remaining of the beer. Simmer approximately 7 minutes.
  • Add the soy sauce, canned tomatoes, liquid smoke, maple syrup, salt and water. Loosely lid the pot & simmer about half an hour, stirring periodically.
  • Stir in the quinoa, lemon juice, corn, black beans and walnuts. Reduce the heat to medium-low, lid the pot & simmer for 50 minutes, stirring periodically. Add enough water to ensure it is the consistency you like as you want to.
  • Serve and enoy with favorite toppings.

Notes

Liquid smoke is at the barbecue sauce part of your supermarket and when it is not there assess the spice/seasoning place. It provides a smokey wood-taste, which may add some welcome depth of taste to vegetarian and vegan recipes.
You may use brown sugar, coconut sugaragave, or some other sweetener you want instead of the maple syrup.
If you like VERY hot chili, you can at adding the whole poblano-pepper and perhaps a bit more chipotle-powder.
The recipe makes about 12-cups of chili , which means you will most likely have any leftovers. They will be maintain a closed container in the refrigerator for up to a week.