2 weeks Ago By Charity Morgan
Cacao melds with chilis and coconut sugar to create the simple seasoning blend that gives depth of flavor and heat to this vegan chili recipe from the Unbelievably Vegan cookbook. Serve at game day and let your guests customize their bowl with a toppings bar for the ultimate bowl of vegan chili. What you need:For the spice blend: 1 tablespoon coconut sugar2 teaspoons smoked paprika2 teaspoons chili powder 2 teaspoons fine pink salt1 teaspoon unsweetened cacao powder1 teaspoon ancho chili powder1 teaspoon ground cumin 1 teaspoon dried oregano1 teaspoon black pepperFor the chili: 2 tablespoons grapeseed oil1 yellow onion, diced 1 green bell pepper, stemmed, seeded, and diced 2 celery stalks, diced3 garlic cloves, minced1 (6-ounce) can tomato paste4 cups vegetable broth3 cups cooked green or brown lentils 3 cups cooked black beans or kidney beans1 tablespoon apple cider vinegar2 teaspoons liquid aminos1 bay leafFor topping: Diced fresh tomatoesVegan sour cream Chopped fresh cilantroChopped fresh flat-leaf parsleyDiced avocadoWhat you do:For the spice blend, in a small bowl, combine coconut sugar, paprika, chili powder, salt, cacao 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 oil. Once oil is hot and shimmering, add onion, bell pepper, and celery and sauté until onion is translucent, 5 to 7 minutes.
Add garlic and sauté for 30 seconds, or just until fragrant. Add tomato paste and spice blend. Stir for 1 to 2 minutes, until tomato paste begins to darken slightly, then add broth.
Stir, scraping up browned bits from bottom of pan. Add lentils, beans, vinegar, liquid aminos, and bay leaf. Bring to a simmer.
Cover, reduce heat to medium-low, and cook for 30 to 40 minutes, until thickened. Remove and discard bay leaf.Ladle into bowls and garnish with toppings as desired.
Cacao melds with chilis and coconut sugar to create the simple seasoning blend that gives depth of flavor and heat to this vegan chili recipe from the Unbelievably Vegan cookbook. Serve at game day and let your guests customize their bowl with a toppings bar for the ultimate bowl of vegan chili. What you need:For the spice blend: 1 tablespoon coconut sugar2 teaspoons smoked paprika2 teaspoons chili powder 2 teaspoons fine pink salt1 teaspoon unsweetened cacao powder1 teaspoon ancho chili powder1 teaspoon ground cumin 1 teaspoon dried oregano1 teaspoon black pepperFor the chili: 2 tablespoons grapeseed oil1 yellow onion, diced 1 green bell pepper, stemmed, seeded, and diced 2 celery stalks, diced3 garlic cloves, minced1 (6-ounce) can tomato paste4 cups vegetable broth3 cups cooked green or brown lentils 3 cups cooked black beans or kidney beans1 tablespoon apple cider vinegar2 teaspoons liquid aminos1 bay leafFor topping: Diced fresh tomatoesVegan sour cream Chopped fresh cilantroChopped fresh flat-leaf parsleyDiced avocadoWhat you do:For the spice blend, in a small bowl, combine coconut sugar, paprika, chili powder, salt, cacao 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 oil. Once oil is hot and shimmering, add onion, bell pepper, and celery and sauté until onion is translucent, 5 to 7 minutes.
Add garlic and sauté for 30 seconds, or just until fragrant. Add tomato paste and spice blend. Stir for 1 to 2 minutes, until tomato paste begins to darken slightly, then add broth.
Stir, scraping up browned bits from bottom of pan. Add lentils, beans, vinegar, liquid aminos, and bay leaf. Bring to a simmer.
Cover, reduce heat to medium-low, and cook for 30 to 40 minutes, until thickened. Remove and discard bay leaf.Ladle into bowls and garnish with toppings as desired.
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