Receita Solta

Delicious Vegan Chili: Flavor and Nutrition in a Single Dish

RS

Por

Master Receita Solta

Delicious Vegan Chili: Flavor and Nutrition in a Single Dish
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories180 kcal

Resumo para quem tem pressa

"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."

Delicious Vegan Chili: Flavor and Nutrition in a Single Dish

O Que Você Precisa Saber

- 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 Course

  • 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

Main Course

1

Heat the olive oil in a large pot over medium heat.

2

Add the onion and garlic, sautéing until they are soft and transparent.

3

Incorporate the bell pepper and carrot and cook for another 5 minutes.

4

Add the beans, the peeled tomatoes, and the tomato paste. Mix well.

5

Season with cumin, paprika, salt, and pepper to taste.

6

Cook over medium heat for about 20 minutes, stirring occasionally.

7

If the mixture is too thick, add a little water until reaching the desired consistency.

8

Prove e ajuste os temperos, se necessário.

Equipe sua Cozinha

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Chef 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

- Chili picante com pimenta jalapeño: adicione rodelas finas de jalapeño fresco ou uma pitada generosa de pimenta caiena ao refogado. - Chili com cogumelos e milho: acrescente cogumelos paris laminados e meia xícara de milho-verde cozido nos minutos finais da panela. - Chili com proteína de soja: incorpore meia xícara de proteína de soja texturizada hidratada e dourada para textura mastigável.

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

Guarde em recipiente hermético na geladeira por até 4 dias. O repouso sob refrigeração acentua a integração das especiarias; reaqueça em fogo brando com duas colheres de água.

Can You Freeze It?

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.

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.

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.

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.

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