Vegan Taco Chili

Vegan Taco Chili
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    10 People
  • VIEWS
    57

Embrace the warmth of a hearty, plant-based chili that bursts with the vibrant flavors of a taco fiesta. Customize to your heart's content for a truly unique and satisfying meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Fiber
    11 g
  • Protein
    11 g
  • Saturated Fat
    0 g
  • Sodium
    947 mg
  • Sugar
    7 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Heat the olive oil in a large skillet over medium heat. (2 minutes)

Image Step 02
02 Step

Recipe View Add the sliced mushrooms, minced garlic, chopped onion, and celery to the skillet. Sauté until the vegetables are tender and the mushrooms have released their moisture, about 8-10 minutes. (10 minutes)

Image Step 03
03 Step

Recipe View Transfer the sautéed vegetables to a stock pot or slow cooker.

Image Step 04
04 Step

Recipe View Stir in the tomato sauce, tomato paste, drained kidney beans, and drained Mexican-style corn.

Image Step 05
05 Step

Recipe View Bring the mixture to a simmer in the stock pot, or set the slow cooker to low. Cook for at least 1 hour to allow the flavors to meld and deepen. For best results, simmer for 2-3 hours, stirring occasionally. (60-180 minutes)

For a richer flavor, add a teaspoon of smoked paprika or chili powder during the sautéing process.
Experiment with different types of beans, such as black beans or pinto beans, for a unique twist.
Add diced bell peppers (red, green, or yellow) along with the onions and celery for added color and sweetness.
For a non-vegan option, brown 1 pound of ground beef in the skillet before adding the vegetables. Top with sour cream before serving.

Keeley Brown

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 19 Ratings)
Total Reviews: (3)
  • Irwin Reinger

    My family loved this, even the meat-eaters! I served it with cornbread and everyone raved about it.

  • Gillian Green

    I added a can of diced tomatoes and some jalapeños for extra heat. It was amazing!

  • Caroline Heidenreichrutherford

    This chili is so versatile! I love that I can easily change it up depending on what I have on hand.

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