Vegan chili is a hearty dinner that is easy to prepare and works well alongside quinoa, which is a gluten-free alternative to grains that contain gluten.
Full of black beans, pinto beans, and tomatoes, vegan chili is rich in dietary fiber. Beans are also a great source of protein.
Vegan Chili
INGREDIENTS:
- 1 tbsp. olive oil
- 2 bell peppers, diced
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1 (12-oz) bottle Mexican beer such as Modelo
- 1 large sweet potato, cut into 1/2" cubes
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (28-oz) can diced fire-roasted tomatoes
- 2 c. vegetable broth
FOR TOPPING:
- 1 avocado, sliced
- Lime wedges
- thinly sliced scallions
DIRECTIONS:
- In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
- Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
- Serve with the toppings of your choice.
