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Recipe from
rainbowplantlife.com
The Best Vegan Chili
304 ratings · 2 hours · Vegetarian, Gluten free · Serves 6
Rainbow Plant Life
55k followers
Ingredients
Produce
1 (15-ounce/425g) can of navy beans
2 (15-ounce/425g) cans of pinto beans
1 (28-ounce/800g) can whole peeled tomatoes, whole
2 Bay leaves
1 cup Cilantro, stems leaves and tender
6 Garlic cloves
2 Jalapenos
1 tbsp Mexican oregano
1 Quick pickled red onions
1 Scallions or chopped cilantro
1 Vegan sour cream or diced avocado
1 Yellow onion, large
Canned Goods
2 Chipotle peppers in adobo
2 tbsp Tomato paste
2 cups Vegetable broth
Condiments
1 tbsp Lime juice, freshly squeezed
1 tbsp Maple syrup, pure
1 1/2 tbsp Tamari or soy sauce
Baking & Spices
1 Black pepper, Freshly cracked
4 tbsp Chili powder, homemade
2 tbsp Cocoa powder
1 1/2 tsp Kosher salt
3 tbsp Masa harina
1 1/2 tsp Paprika, smoked
Oils & Vinegars
3 tbsp Olive oil
1 tsp Red wine vinegar
Nuts & Seeds
1 tbsp Cumin, ground
Dairy
1 Cheese or vegan queso, vegan
Beer, Wine & Liquor
3/4 cup Red wine, dry