A hearty bowl of this easy and tasty Vegan Chili with Avocado Crema will drive away the winter blues. The chili is smoky and rich and flavorful and at just 217 calories per serving you can afford to indulge in this healthy treat. A vegan, soy-free, nut-free and gluten-free recipe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 servings
- 1 14-oz can black beans
- 1 14-oz can pinto beans
- 1 tbsp vegetable oil
- 2 leeks (green and white parts chopped. Can use an onion instead.)
- 4 cloves garlic (minced)
- 1 large carrot (diced)
- 1 large green bell pepper (diced)
- 1 cup corn kernels
- 1 14.5 oz can fire roasted tomatoes
- 2 tsp cumin (powdered)
- 1 tsp smoked paprika
- 2 tsp oregano
- 1 tsp thyme
- 2-3 cups vegetable stock
- Salt and ground black pepper to taste
For avocado crema:
- 2 ripe avocados
- 1/2 jalapeno pepper (deseeded and minced)
- 1 tbsp cilantro (chopped)
- Salt to taste
- Juice of 1 lime
Heat oil in a large pot. Add the leeks and garlic and season with salt and pepper. Saute on medium heat until softened, around 3-5 minutes.
Add the carrots and bell peppers and saute for a couple minutes. Add the fire roasted tomatoes, stir to mix, then add the bell pepper, corn kernels, cumin, smoked paprika, oregano and thyme. Stir to mix, add 2 cups of vegetable stock, and let everything come to a boil.
Cover and let the chili simmer for 40 minutes or until thick. The carrots should be tender. If it's too thick for your liking, thin it out with some more stock.
Serve hot with a dollop of avocado crema.
Calories: 217kcal | Carbohydrates: 33.3g | Protein: 8.4g | Fat: 6.9g | Potassium: 3615mg | Fiber: 10.1g | Vitamin A: 15% | Vitamin C: 47% | Calcium: 8% | Iron: 18%