4 servings; 15 min preparation; 40 min cooking time.
I created an easy recipe for everyone, who loves chili con carne, but prefers not to eat meat. It’s completely vegan, so everyone could enjoy this delicious meal.
This recipe is similar to the traditional version that I made before, but it’s a little bit simpler. If you want to replace the meat with something that tastes similar, you can always add vegan ground “meat”. Although I think that the chickpeas do the job perfectly.
The dish is full of flavor and valuable nutrients, but it’s lighter and lower on calories. All in all, it’s a healthy colorful meal that you can enjoy at home or on the go.
- 1/2 sweet onion, minced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 150 g chickpeas, canned
- 150 g corn
- 1/2 red bell pepper, small brunoise
- 1/2 green bell pepper, small brunoise
- 2 tbsp celery, chopped
- 400 g peeled tomatoes, chopped
- 400 g chili beans, canned
- 30 g vegan cooking cream
- 1/2 avocado, brunoise
- 1/2 lime, juice
- 2 tbsp fresh cilantro
- 1 tbsp coconut oil
- 1 tsp paprika powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp brown or palm sugar (optional)
- 1/4 tsp black pepper
- 1/2 tsp salt
Heat (coconut) oil in a wide pan over medium heat. Saute the onions till transparent. Add the garlic and saute for 3-4 min more. Be careful not to burn it.
Add the tomato paste and stir for 2 min. Add the red and green bell pepper and cook until they start getting softer. Add chickpeas, corn and celery and cook for 4 min.
Chop the peeled tomatoes and add them with the juice to the pan. Add the beans.
Add all dry seasonings, lime juice and vegan cream. Cook until all vegetables are cooked through. Taste the chili continuously. Adjust the seasonings if needed.
When the vegetables are almost fully cooked, add the avocado pieces and minced cilantro. Leave a couple of cilantro leaves for decoration. Enjoy!