Chipotle and Cumin Spiced Chili
Huddle by the fireplace with a bowl of this belly-warming Chipotle and Cumin Spiced Vegan Chili. It tastes delicious, is superbly healthy, and very, very crave-worthy.
Servings: 12 servings
Calories: 221kcal
Ingredients
- 1 ½ cups dry red kidney beans, soaked overnight then pressure cooked or boiled until really tender
- 1 package Field Roast Mexican Chipotle sausage (4 pieces) run through a food processor until it has broken down to a coarse, grainy texture, the size of TVP granules. If you can't get this brand, use around 1 pound of any vegan sausage and add 1 chipotle chili with 1 tablespoon of the sauce instead
- 1 teaspoon extra virgin olive oil
- 1 large onion, minced
- 8 cloves garlic, finely minced
- 8 ounces of crimini or button mushrooms, minced
- 1 large carrot, minced
- 1 bell pepper, any color, minced
- 1 large tomato, pureed
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dry oregano
- 1 teaspoon dry rosemary
- 1 cup fresh coriander leaves or cilantro, chopped
- Salt to taste
Instructions
- Heat the oil. When it shimmers, add the onions and garlic.
- Add a pinch of salt and saute on medium heat, stirring frequently, until the onion starts to just brown.
- Add the mushrooms, sausage, cumin powder and coriander powder. Stir well and cook about five minutes, stirring at regular intervals.
- Add the cumin and coriander powders and smoked paprika. Stir to mix. Add the tomato puree and dry herbs along with the carrots and bell peppers.
- Add the beans and stir well, then add some water if the chili is too dry. Bring to a boil. Add coriander leaves. Cover and simmer on the lowest heat setting for 30 minutes so the vegetables are well cooked and the flavors have melded together.
- Add salt to taste. Serve hot with some crusty bread or rice.
Nutrition
Calories: 221kcal | Protein: 18.2g | Fiber: 7.1g