Easy Vegan Chilli
Author: 
Recipe type: Main
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 tbsp olive oil
  • ½ cup red onion, roughly chopped
  • 3 medium-sized bell peppers (red, green and yellow), sliced
  • 2 cans of chopped tomatoes (400g)
  • 1 can of black beans, well rinsed and drained
  • 1 can of kidney beans, well rinsed and drained
  • 1 cup textured vegetable protein
  • 1 tbsp of maple syrup
  • 3-4 cloves of garlic, crushed
  • ½ cup of chopped coriander (AKA cilantro)
  • 1.5 tbsp ground cumin
  • 1 tbsp paprika
  • 1.5 cups water or vegetable stock (or water + a stock cube)
  • Chili powder or Sriracha/hot sauce of choice to taste (optional)
  • Sea salt and pepper to taste
Instructions
  1. In a large pot on medium heat, begin by sautéing the onions in olive oil for around 2-3 minutes until they start to soften and look a little bit translucent.
  2. Add in the sliced bell peppers, seasonings (cumin, paprika, chili powder, salt and pepper) and sauté for another 3-5 minutes, stirring frequently.
  3. Add in the chopped tomatoes, beans, and maple syrup.
  4. Stir to combine then add in the textured vegetable protein along with the water.
  5. Lower the heat, cover and simmer for 10 minutes or so. Once done, taste test and adjust seasonings as needed. Add in the crushed garlic and simmer for one more minute before turning off the heat. Sprinkle in the chopped coriander and stir through.
  6. Serve on top of greens with your grain of choice.
Notes
Use whatever vegetables you like or have on hand. Mushrooms, zucchini, cauliflower or broccoli would all be great additions.
The maple syrup can be subbed for Agave or whatever liquid sweetener you prefer to use.
Feel free to add in some sriracha, hot sauce or even jalapenos if you like things to be a little spicier.
Recipe by One Arab Vegan at http://www.onearabvegan.com/2018/03/easy-vegan-chilli/