Chili sin carne
This hearty and flavorful chili is perfect for a chilly day. It's packed with beans, vegetables, and spices, and it's easy to customize to your liking by adding other vegetables, such as sweet potato or pumpkin. Serve it with crusty bread or rice for a complete meal. Tips: 1. If you don't have all three types of bell peppers, you can use any type you have on hand. 2. This chili is even better the next day, so feel free to make it ahead of time
Servings: 4
Ingredients
- 1 onion chopped
- 1 can black beans drained and rinsed
- 1 can kidney beans or pinto beans, drained and rinsed
- 3 cloves garlic minced
- 28 oz or 800 ml diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 3 tsp oregano
- 1/2 tsp chili flakes or to taste
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
For topping:
- 1/2 cup cilantro
- 1/2 cup vegan sour cream
- 1 avocado sliced (optional)
- 2 cups tortilla chips optional
For the marinated onions:
- 1 red onion finely diced
- 1 lime juiced
- pinch of salt
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and salt, and cook until translucent, about 5 minutes.
- Add the bell peppers and cook until softened, about 5 minutes more.
- Add the garlic and cook for 30 seconds more. Stir in the crushed tomatoes, kidney beans, black beans, spices, and tomato paste. Bring to a simmer, then reduce heat and simmer for 20 minutes, or until the chili has thickened and the flavors have melded.
- For the marinated onions, combine the red onion, lime juice, and salt in a small bowl. Massage the onion with the lime juice and salt to release the juices and soften the onion. This can be done in advance for a deeper pink color.
- To serve, ladle the chili into bowls and top with your favorite toppings. Enjoy!