Fire Roasted Vegan Chili
Even though the temps are rising and we've gotten a glimpse of spring in North Carolina, this Fire Roasted Vegan Chili is perfect all year round! It's hearty and comforting and even meat lovers will delight in it's rich texture and creaminess. It's packed full of veggies and boasts a whopping 16 grams of fiber per serving! Fiber is critical for a healthy gut and digestion, and it's one nutrient that most of us simply don't get enough of daily.
Like any chili the base ingredients are simple, but I promise you the flavor is next level. I started with a base of aromatics, such as onion, carrots, jalapeno, and garlic, then added chili powder, cumin, smoked paprika and only the best fire roasted diced tomatoes by Muir Glen Organic. Next, I added black beans, kidney beans, fire roasted corn, nutritional yeast and quinoa for extra hardiness, fiber and flavor.
Feel free to top with your favorites. I kept it vegan and topped my chili with avocado, cilantro and a little fresh lime juice and added in a cup of spinach for an additional veggie post. You could also go vegetarian with this, and add sour cream and cheese.
The best part about this recipe is that I always have these ingredients on hand. So, even when I don't have a clue about what's for dinner, I can always whip this up! So, when you're trying to figure out how to include more veggies and fiber in your life, then this chili is what you need to make! So, get cooking and let me know if you made the recipe and what you topped it with. Be sure to comment and share this recipe with a friend and tag @benutritionco on IG or FB.
Fire Roasted Vegan Chili
Prep time: 10 mins | Cook time: 50-60 mins | Total time: 60-70 mins
- 1 tablespoon extra virgin olive oil
- one medium yellow onion, diced
- 1/2 jalapeno pepper, de-stemmed, seeds removed, finely minced
- 5 garlic cloves, minced
- 1 cup shredded carrots
- 1/2 cup quinoa, rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 28 oz fire roasted diced tomatoes
- 16 oz tomato sauce
- 1-15oz can black beans, rinsed and drained
- 1-15oz can kidney beans, rinsed and drained
- 1/2 cup fire roasted corn
- 1/2 cup nutritional yeast
- 1/4 cup cilantro, chopped
- Dice the onion
- Prepare the jalapeno. Wash it, slice it lengthways in two, then cut off the stalk. Using the tip of a knife, cut way the white pith and the harder white core, keeping the knife close to the surface of the flesh. Then scrape out the seeds and discard. Then dice the chili.
- Rinse the quinoa using a strainer, nut milk bag, or cheese cloth
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the qunioa, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, beans, nutritional yeast and corn. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro and avocado, or any other toppings you desire.
Nutrition Info (per serving)
338 calories (70 from fat), 8g total fat, 55g carbohydrate, 16g dietary fiber, 18g protein