I love this recipe because it’s easy, healthy and completely meatless. It's perfect for a winter weeknight meal when you’re craving something nourishing and high in protein.
Technique tip: Make this chili on a Sunday, store it in the fridge or freezer and reheat it throughout the week!
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup water
- 2 tablespoons tomato paste
- One 28-ounce can diced tomatoes, with their juices
- Two 15-ounce cans red kidney beans, drained and rinsed
- 1 tablespoon brown sugar or pure maple syrup
- Optional Toppings: Lime Sour Cream (recipe below); diced red onion; chopped fresh cilantro; lime wedges
Lime Sour Cream (makes 1 cup)
- 1 cup silken tofu
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
For the chili:
1. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, oregano, cumin, black pepper, and salt.
2. In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring frequently, for about 10 minutes, until very soft. Add the garlic and the spice mixture and cook for about 1 minute more, until fragrant.
3. Add the water, tomato paste, diced tomatoes with their juices, kidney beans, and brown sugar. Reduce the heat to medium and cook, stirring often, for about 15 minutes, until the flavors come together.
4. If desired, top each serving with lime sour cream, red onion, cilantro, and a lime wedge.
For the lime sour cream:
Add all ingredients to a blender or food processor and blend until smooth. Store in an airtight container and store in refrigerator for up to 5 days.
Reprinted with permission from "Chloe Flavor: Saucy, Crispy, Spicy, Vegan" by Chloe Coscarelli.