Easy Vegan Chili
This vegan chili is healthy, hearty, and so, so good! It’s easy to make, and is gluten free.
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Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- 1 bell pepper (red, orange or yellow) diced
- 2 1/2 cups cauliflower riced
- 1/2 cups walnuts finely chopped
- 2 cans beans (15.5 oz cans, mix and match black beans, red beans, kidney beans, pinto beans, etc.) rinsed and drained
- 1 can tomato sauce 15 oz can
- 1 can diced tomatoes 14.5 oz can
- 1 cup water
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 3 tablespoons brown sugar
- 1/4 teaspoon liquid smoke
- 2 tablespoons soy sauce omit or use tamari or gluten free soy sauce, if you're allergic to gluten free
- salt to taste
Instructions
- Add the cauliflower to a food processor and pulse it until it forms small pieces that resemble ground meat. Set it aside.
- Repeat the same steps with the walnuts.
- Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and cook for 3-5 minutes, until the onion is translucent. Add the spices and salt, and cook for another 1-2 minutes, until the spices become fragrant. Make sure to stir it often to keep the spices from burning.
- Add the rest of the ingredients and bring it to a boil. Reduce the heat and simmer for 30 minutes.
- Spoon your chili into a bowl, add your favorite toppings, and enjoy!
Notes
- If you are allergic to nuts or just don't like them, you can omit the walnuts.
- This vegan chili freezes well, so make a double batch and save some for later!
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!