LunchDinnerMain Course

Vegan Chili Sin Carne

Name: Vegan Chili Sin Carne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 porties
Cuisine: mexican
Ingredients: 2 el olive oil; 1 st yellow onion diced; 3 teentje garlic minced; 1 st red bell pepper diced; 2 el chili powder; 1 el cumin; 1 tl smoked paprika; 0,5 tl oregano dried; 800 g canned diced tomatoes undrained; 400 g canned kidney beans rinsed and drained; 400 g canned black beans rinsed and drained; 2 kopje vegetable broth; 1 st sweet potato peeled and diced; 1 kopje corn kernels fresh or frozen; 0,5 tl salt; 0,25 tl black pepper freshly ground; 2 el vegan sour cream (optioneel); 2 el fresh cilantro chopped (optioneel); 0,5 st avocado diced (optioneel)

This hearty vegan chili is packed with flavor from various spices and plant-based ingredients. It's a comforting and satisfying meal perfect for a cozy night in or a crowd-pleasing potluck dish. Enjoy it on its own or with your favorite toppings.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 311 kcal

Vegetarisch

Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, diced
3 teentjegarlic, minced
1 stred bell pepper, diced
2 elchili powder
1 elcumin
1 tlsmoked paprika
0,5 tloregano, dried
800 gcanned diced tomatoes, undrained
400 gcanned kidney beans, rinsed and drained
400 gcanned black beans, rinsed and drained
2 kopjevegetable broth
1 stsweet potato, peeled and diced
1 kopjecorn kernels, fresh or frozen
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 elvegan sour cream(optioneel)
2 elfresh cilantro, chopped(optioneel)
0,5 stavocado, diced(optioneel)

Keukengerei

measuring cups · knife · cutting board · large pot · measuring spoons · wooden spoon

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
2
Add the yellow onion and red bell pepper and cook for 5-7 minutes until softened, stirring occasionally.
Ongeveer 7 min
3
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
4
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, and sweet potato to the pot.
Ongeveer 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sweet potato is tender.
Ongeveer 30 min
Tip van de kok: Ensure the heat is low enough to maintain a gentle simmer.
6
Stir in the corn kernels and cook for another 5 minutes.
Ongeveer 5 min
7
Season with salt and black pepper to taste.
Tip van de kok: Adjust seasonings as needed for your preference.
8
Serve hot, garnished with vegan sour cream, fresh cilantro, and avocado if desired.

Per portie

Voedingswaarden

64%Score

Calorieën: 311kcal
Eiwit: 11,7g
Koolhydraten: 46,3g
Vet: 9,8g
Vezels: 11,9g
Suiker: 11,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chili in an airtight container in the refrigerator.

Opwarmen

Reheat on the stovetop over medium heat or in the microwave until warmed through.