Veggie Chili Sin Carne (vegan)

reading time: ca. 1 min

chili, vegan, recipe, dinner, lunch, kidney beans, corn, carrot, potato



Preparation time: 45 mins
Main ingredients: kidney beans, corn, carrot, potato
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, low-fat, low-sodium

I've actually eaten Chili only twice in my life so far, and this is my first attempt to make it myself. This is more of an autumn or winter recipe, i suppose, but it's so yummy and satisfying i could eat this basically any day. And it's super simple because all you do is chop up your vegetables, cook them all together in a big pot and let it simmer until it's done. Easy peasy!


Ingredients

1 litre of water 
3 tsp vegetable broth
4 carrots
3 potatoes
1 zucchini
3 tomatoes
2 cans (500g drained) kidney beans
1/2 can (140g drained) sweet corn
1 can (500g) sieved tomatoes 
1 onion 
1 garlic clove
2 good pinches of chili powder
Pepper & salt

chili, vegetables, carrot, zucchini, tomato

Instructions

Chop onion and garlic, and sauté in a large pot with a little vegetable oil. Peel the potatoes, cut into small cubes and add to the pot. Deglaze with the water / vegetable broth, bring to a gentle boil and simmer for 20-25 minutes. In the meantime, chop up the other vegetables and stir in. When the potatoes are soft, switch to low heat.

Drain and rinse the kidney beans and corn and also add to the pot. Stir well and heat up. Stretch the soup with the sieved tomatoes - I like my chili to be a bit thicker, so i only use a good shot (for a nicer "colour"). Add a pinch of salt (be careful because of the vegetable broth as well as the canned beans are usually already well salted), pepper, curry, paprika and chili powder to taste.

Let that chili cooooook. The longer it simmers, the more the flavours will meld together and the deeper and richer they will be. In fact, chili is just the kind of thing you want to make a day ahead: it gets better with a night in the fridge. 

Serve with a piece of bread or a cup of rice. For toppings, i can recommend scallions and/or avocado. Don't forget to have a glass of water at hand to flush down the salt and spices from your meal :)

Enjoy!


Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. Lucky for us, this veggie chili tastes just as amazing when reheated the following day. 


chili, vegan, recipe, dinner, lunch, kidney beans, corn, carrot, potato


Other savory dishes you might enjoy:

http://be-alice.blogspot.com/2015/05/tomato-ginger-chickpea-curry-vegan.html
Tomato Ginger Chickpea Curry (vegan)
http://be-alice.blogspot.com/2014/11/turmeric-rice-veggie-stir-fry-vegan.html
Turmeric Rice Veggie Stir-Fry (vegan)
Quinoa Veggie Stir-Fry (vegan & gluten-free)




Maisy



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