- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 180 kcal
Quick summary
“Vegan chili is a plant-based version of the classic Tex-Mex stew, combining soft black beans with a full-bodied base of peeled tomatoes, concentrated tomato paste, sautéed carrots, and red bell pepper. Slow cooking in an uncovered pot reduces the liquids and integrates the earthy aroma of cumin with the smoky intensity of paprika. The preparation reaches dense consistency without depending on meats, taking advantage of the bean starches to thicken the reddish broth. It is a hearty dish, rich in fiber and plant proteins, served very hot with chopped fresh herbs to accentuate the aromatic contrast.”
What you need to know
- Sauté the onion, garlic, bell pepper, and chopped carrot over medium heat to create the initial aromatic layer of the sauté.
- Cook over low heat for 20 minutes, stirring regularly to refine the tomato and release the essential oils of the cumin and paprika.
- Adjust the consistency with small additions of boiling water if the sauce reduces excessively before the carrot softens.
Ingredients
Main
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 medium carrot, chopped
- 1 can of black beans, drained and rinsed
- 1 can of peeled tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Water, if necessary
Instructions
Principal
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until they are soft and transparent.
- Incorporate the bell pepper and carrot and cook for another 5 minutes.
- Add the beans, the peeled tomatoes, and the tomato paste. Mix well.
- Season with cumin, paprika, salt, and pepper to taste.
- Cook over medium heat for about 20 minutes, stirring occasionally.
- If the mixture is too thick, add a little water until reaching the desired consistency.
- Prove e ajuste os temperos, se necessário.
Chef's tips
- Lightly mash a ladle of beans with the back of a spoon against the bottom of the pan to naturally thicken the broth.
- Toast the cumin and paprika in hot olive oil for 30 seconds along with the vegetables before adding the tomatoes to enhance the spices.
- Use well-ripened red bell pepper to provide mild sweetness that balances the natural acidity of the canned peeled tomato.
Variations
- Spicy chili with jalapeño pepper: add thin slices of fresh jalapeño or a generous pinch of cayenne pepper to the sauté.
- Chili with mushrooms and corn: add sliced button mushrooms and half a cup of cooked sweet corn in final minutes in pan.
- Chili with soy protein: incorporate half a cup of hydrated and browned textured soy protein for a chewy texture.
Substitutions
- The cooked black beans can be replaced by kidney beans, carioca beans, or cooked chickpeas.
- Concentrated tomato paste can be replaced with traditional tomato paste or reduced homemade tomato sauce.
- Olive oil can be swapped for sunflower oil, corn oil, or flavorless coconut oil.
How to store
Store in an airtight container in the refrigerator for up to 4 days. Resting under refrigeration accentuates the integration of the spices; reheat over low heat with two tablespoons of water.
Can it be frozen?
Freeze in individual portions in air-free plastic containers for up to 90 days at -18°C. Thaw in the refrigerator for 12 hours and take to the pan over medium heat to boil for 3 minutes.
What to serve with
Serve with fluffy white rice, corn tortilla chips, fresh lemon wedges, chopped cilantro, and avocado slices seasoned with olive oil.
Frequently asked questions
How to balance the pronounced acidity of peeled tomatoes in chili?
The sautéed collard greens at the beginning provide natural sugars that attenuate the acidity. If the sauce remains acidic after 20 minutes of boiling, add half a teaspoon of brown sugar or baking soda.
How to make chili thicker without using cornstarch?
Mash part of the beans against the side of the pot with a wooden spoon or blend a ladle of the stew in a mixer and return to the pot, reducing over low heat.
What is the best pot to prepare the chili stew?
Cast iron or stainless steel pans with triple bottom distribute heat evenly, allowing continuous cooking without burning the tomato solids at the bottom.
Can I use raw beans cooked at home instead of canned ones?
Yes, and the result is superior. Cook the black beans in a pressure cooker until soft, but intact. Measure about 2 cups of drained grains to add to the tomato base.
