KILLER VEGAN CHILI #ChiliRecipe #Dairyfree

KILLER VEGAN CHILI #ChiliRecipe #Dairyfree

Clutch your soup spoons, 'cause this is some executioner bean stew. It's generous, zesty and pressed with moderate cooked flavor! An incredible wellspring of fiber, nutrients, supplements and veggie lover protein.

Over the occasions, I got a hankering for some bean stew. Not simply meh, this will do stew – like, astonishing bean stew. Bean stew with a rich, strong profundity of flavor that would make them rave about weeks after the fact. Transformative stew. A stew I'd be pleased to enter in a bean stew cook-off, in the event that anything like that ever comes up. Made of plants and scrumptiousness and happiness.

I have uplifting news, my stew cherishing good dieting plant-favoring peeps. I think I thought of a champ. I'm really calling it Killer Vegan Chili, since it's cracking executioner, and I'm extremely pleased with how nutritious it is and the profundity of flavor I got into it. I can hardly wait for you to attempt it!!

Also Try Our Recipe : Best Vegan Queso Blanco (Paleo Queso Blanco)

KILLER VEGAN CHILI #ChiliRecipe #Dairyfree


  • 1 Tbs olive oil
  • 2 medium onions, chopped
  • 2 1/2 Tbs chili powder
  • 1 1/2 tsp paprika (smoked if you have it)
  • 1 1/2 tsp garlic powder
  • 2 tsp dried basil
  • 1/4 tsp chipotle powder
  • 2 Tbs cumin
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 2 Tbs no-salt herb seasoning, any brand or variety
  • your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock)
  • 2 c chopped bell pepper, any colors
  • 1/4 - 1/2 chopped poblano pepper (use more for intense heat)
  • 2 15 oz. cans no-salt-added diced tomatoes
  • 1 15 oz. can no-salt-added petite diced tomatoes
  • 2 Tbs maple syrup
  • 2 Tbs low sodium tamari or soy sauce
  • 1 tsp salt
  • 1/2 tsp liquid smoke
  • 4 c water
  • 2 Tbs lemon juice
  • 1/3 c uncooked quinoa
  • 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
  • 1 1/2 c crushed walnuts
  • 2 c fresh or frozen corn kernels
  • Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)


  1. Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
  2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
  3. Stir in the bell and poblano peppers and the rest of the beer. Simmer about 7 minutes.
  4. Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
  5. Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
  6. Serve with your favorite toppings.

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