Vegan Chili with Beans and Tomatoes
Ingredients
- 1 tablespoon of olive oil
- 1 onion, chopped
- Salt, to taste
- 5 cloves of garlic, minced
- 1 jalapeño pepper, chopped (deseeded if you prefer less heat, but feel free to omit)
- 1 (28 oz) can of crushed tomatoes (preferably San Marzano tomatoes)
- 1 (14 oz) can of diced tomatoes (preferably San Marzano tomatoes)
- 1 (6 oz) can of tomato paste
- 1 (14 oz) can of pinto beans, drained
- 1 (14 oz) can of kidney beans, drained
- 1 (14 oz) can of butter beans, drained
- 1 (14 oz) can of black beans, drained
- 1 (14 oz) can corn, drained
- 2 (1.25 oz) chili seasoning pouches
- 1 tsp unsweetened cocoa powder
- 1 (12 oz) bottle of ale (vegan friendly)
- 2 bay leaves
- Freshly ground black pepper, to taste
- 10 flour tortillas, to serve
Toppings
- Shredded vegan cheese
- Cilantro
- Minced red onion
- Vegan sour cream
Preparation
Heat olive oil over medium heat in a large pot with a lid. Add onions and salt to draw out water, then cook until golden brown.
Add garlic and jalapeños. Cook until garlic is fragrant, about 1-2 minutes.
Add crushed tomatoes, diced tomatoes, tomato paste, beans, corn, chili seasoning mix, cocoa powder, ale, and bay leaves. Stir to combine, bring to a boil, cover, reduce to simmer, and cook for at least 30 minutes, stirring occasionally. Adjust salt and pepper to taste.
Line serving bowls with tortillas. Ladle chili over tortillas and top with suggested toppings. Enjoy.
Notes
This chili includes beans and tomatoes, which is not traditional in Texas chili culture.
