This hearty vegan chili is packed with bold flavors from roasted garlic, earthy cumin, and a hint of dark cocoa. The combination of crushed tomatoes and spicy beans creates a thick, satisfying stew that warms you from the inside out. It’s an easy, one-pot meal that comes together quickly yet tastes like it has simmered all day. Serve it with crusty bread or over rice for a comforting dinner that appeals to meat-eaters and vegetarians alike. A staple for cozy nights in or potluck gatherings.
Garlic Recipe
Description
This hearty vegan chili is packed with bold flavors from roasted garlic, earthy cumin, and a hint of dark cocoa. The combination of crushed tomatoes and spicy beans creates a thick, satisfying stew that warms you from the inside out. It&# 226;ÂÂs an easy, one-pot meal that comes together quickly yet tastes like it has simmered all day. Serve it with crusty bread or over rice for a comforting dinner that appeals to meat-eaters and vegetarians alike. A staple for cozy nights in or potluck gatherings.Ingredients
Directions
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Heat a large Dutch oven or heavy pot over medium-high heat and add a splash of oil if desired.
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Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
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Stir in the minced garlic and cook for 1 minute until fragrant.
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Add the cumin, oregano, and cocoa powder, stirring constantly to toast the spices for about 1 minute.
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Pour in the crushed tomatoes, chili beans, and bay leaves.
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Add enough water to just barely cover the ingredients.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer gently for 2 hours, stirring occasionally.
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Remove bay leaves before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 211.8kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 298.8mg13%
- Total Carbohydrate 47.7g16%
- Dietary Fiber 19.5g78%
- Sugars 1.4g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a deeper flavor, you can toast dried chilies in a dry skillet before crushing them and adding them to the pot, though this recipe relies on the spice of the beans.
This chili tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Adjust the heat level by choosing mild, medium, or hot beans. You can also add a teaspoon of red pepper flakes if you prefer extra kick.
The cocoa powder adds a rich, dark color and depth without making the dish taste like chocolate. Do not skip it!
