Vegan Chili
This cozy and comforting chili makes for great left-overs!
Ingredients
- 3 tbsp avocado oil or other neutral oil divided
- 2 medium onions chopped
- 4 cloves garlic minced
- 8 oz. mushrooms chopped
- 2 tbsp dried oregano
- 4 tbsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp ground cumin
- 1 6- ounce can tomato paste
- 1 cup dark beer i.e. stout
- 1 14.5- ounce can roasted diced tomatoes
- 2 cups cooked quinoa
- 2 whole chipotle peppers in adobo sauce
- Salt and black pepper
- 3 15- ounce cans beans i.e. kidney, pinto, or black beans, drained
- 1-2 cups bean liquid to desired consistency
Toppings
- Chopped yellow onion
- Dairy-free sour cream or yogurt
- Jalapeños fresh or pickled
- Fresh cilantro chopped
Instructions
- Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic and sauté until softened (about 4 to 5 minutes). Add remaining oil, then mushrooms. Sauté until softened (about another 5 minutes).
- Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumin), and stir until fragrant (about 1 to 2 minutes).
- Stir in the tomato paste and cook about 4 to 5 minutes, or until a darker red color and scorching on the bottom.
- Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil, then reduce heat to a simmer for 30 minutes.
- Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.
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