Loaded Vegan Chili
This loaded vegan chili is delicious fusion of ingredients that range the spectrum from sweet, spicy and earthy to buttery and savory. We employ a simple technique to release the flavors from our secret weapons: guajillo and chipotle chilies. We're sharing with you how to create this wholly plant-based dish from scratch in under an hour!
Ingredients
- 1 8oz can of tomato sauce
- 2 dried guajillo chilies
- 2 dried chipotle chilies
- 2 tbsp apple cider vinegar
- 2 cups vegetable broth
- 1 tbsp sugar or maple syrup or agave syrup
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 15oz can of beans black, pinto or kidney (mix and match)
- 1 15oz can or corn or 2 cups frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- 1/2 tsp cayenne pepper optional for extra spicy
Topping Ideas
- diced avocado
- tortilla strips or chips
- vegan sour cream
- vegan cheese
- scallions or chives
- fresh cilantro
Instructions
- Add tomato sauce, all dried chilies, apple cider vinegar, veggie broth and agave/maple syrup/sugar to a blender and blend on high until well incorporated and smooth.
- In a big pot, simmer the diced onions and garlic in olive oil until soft and translucent, about 3-5 minutes.
- Add canned beans (with some of their juice from the can), tomato/chilli sauce mixture, corn, and all spices and stir well. Bring to a boil.
- Once boiling, reduce heat to medium-low and simmer 35-45 minutes until all ingredients incorporate well and sauce thickens.
- Serve in a bowl and add your favorite toppings!