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!
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.