Cacao is mixed with chilies and coconut sugar to create a simple seasoning mix that adds flavor and heat to this vegetarian chili recipe. Incredibly vegan Serve the cookbook on game day and let your guests customize their bowl with a bar of toppings for the ultimate bowl of vegan chili.
do you want:
For the spice mix:
1 tablespoon coconut sugar
2 teaspoons smoked paprika
2 teaspoons of chili powder
2 teaspoons of fine pink salt
1 teaspoon unsweetened cocoa powder
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon dried oregano
1 teaspoon black pepper
For the chilies:
2 tablespoons grape seed oil
1 yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 celery stalks, diced
3 cloves of garlic, minced
1 (6-ounce) can tomato paste
4 cups vegetable broth
3 cups cooked green or brown lentils
3 cups cooked black beans or kidney beans
1 tablespoon apple cider vinegar
2 teaspoons of liquid aminos
1 bay leaf
For the topping:
Chopped fresh tomatoes
Vegan sour cream
Chopped fresh coriander leaves
Chopped fresh flat-leaf parsley
Diced avocado
what do you do:
- For the spice mix, in a small bowl, combine the coconut sugar, paprika, chili powder, salt, cocoa powder, ancho chili powder, cumin, oregano, and black pepper. Mix well to combine and set aside.
- For the chili, heat a large pot over medium-high heat and add the oil. When the oil is hot, add the onion, pepper and celery and fry for 5 to 7 minutes until the onion is translucent. Add the garlic and fry for 30 seconds or until fragrant. Add tomato paste and spice mix. Stir for 1 to 2 minutes, until the tomato paste begins to thicken slightly, then add the broth. Stir, scraping up the browned bits from the bottom of the pan.
- Add lentils, beans, vinegar, liquid aminos and bay leaf. Bring to a simmer. Cover, reduce heat to medium-low, and cook until thickened, 30 to 40 minutes. Remove bay leaves and discard.
- Pour into bowls and garnish with desired toppings.