Vegan Chili is a delicious bowl of comfort from America. The vegan version is prepared by slowly cooking beans and soya granules with spices and tomatoes.
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After a few days of winter in Dubai, the day is bright and sunny again. Surprisingly, even in this blink of winter, I have caught a cold.
So, for dinner, I wanted to make something warm, comforting, delicious and filling. Something that won’t require me to stand in the kitchen for hours with watery eyes and a red nose 🙂 What better can you think of for making on such days than a bowl of Mexican Chili topped with some chopped Jalapenos, nachos, and grated cheese?
Though it takes time to cook Chili, you can leave the kitchen while the beans simmer in tomato and spices stew over low heat
I love black bean in my Chili but couldn’t find it at any store in Dubai and when you are craving something you can’t wait for an online order to arrive. If you live in Dubai and know where to find black beans then please share with me too.
If black beans are available to you and you like it too then I would recommend adding it to your Chili otherwise you can make it like me with just Kidney beans.
Originally beef is added to Chili but in my Vegan version, I have used Soya granules. If you don’t like Soya granules or couldn’t find it, you can also use finely chopped mushrooms or eggplants.
But, if using Soya granules, soak it in hot water for around 10 minutes and squeeze out the water. Repeat the process 2-3 times to take out the taste or smell of soya from the granules.
Please share with me which dishes do you make on similar days. I love hearing back from you all.
Step by step photo instructions
How to make Vegan Chili
Preparation time: 15 minutes
Making time: 1:30 hours
Total time: 1 hour 45 minutes
- Boiled/ Canned red kidney beans: 1 & ½ cups
- Soya granule: ½ a cup
- Chopped red bell pepper: ¼ a cup
- Chopped onion: 1
- Chopped celery: ¼ cup
- Garlic cloves: 4-5
- Crushed tomatoes: 1 can (around 2 cups)
- Tomato paste: 1 tablespoon
- Chopped jalapenos: 1 tablespoon
- Cumin powder: 1 teaspoon
- Dry oregano: 2 teaspoons
- Red chili powder: 2 tablespoons/ as per taste
- Smoked paprika: 1 tablespoon
- Black pepper powder: 1 teaspoon/ as per taste
- Brown sugar: 1 teaspoon
- Vegetable stock cube: 1
- Water: 2.5 cups/ as required to get the desired consistency
- Salt: As per taste
- Olive oil: 1 tablespoon
- Soak the soya granules in boiling water and keep aside for 10 minutes. After 10 minutes, squeeze out the water and discard it. Wash the granules nicely with warm water 3-4 times to take out the smell and taste of soya. Squeeze out the water and keep aside.
- Heat oil in a thick bottomed pot and add chopped garlic to it. Saute for a few seconds and then add in the chopped onions.
- When the onions start turning translucent add the chopped celery and cook for 2-3 minutes.
- Next, add in the soya granules and cook for 3-4 minutes.
- Once the raw smell of soya granules goes away, add the chopped bell peppers and sauté for 2-3 minutes.
- Add the crushed tomatoes, tomato paste, all the spices, and salt. Mix everything well and let it cook for 3-4 minutes.
- After that add in the kidney beans, vegetable stock cube and around 2& ½ cups of boiling water. Cover the pot and let your chili simmer for at least 1 hour. Keep on checking in between, add some more boiling water, if required. It should be a thick stew so don’t add too much water.
- Once done, take out in a bowl. Garnish with chopped parsley/ cilantro, grated cheese(if not vegan), chopped jalapenos and Nachos.
- Enjoy your bowl of comfort.