Name: Vegan Pinto Bean Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tbsp neutral oil; 1 yellow onion (1 1/2 cups), diced; 4 large cloves garlic, minced; 2 medium poblano peppers, roasted; 1 1/2 cups celery; 5 cups sliced, mixed mushrooms (we used shiitake and baby portobello); 2 cups diced red potatoes; 4 cups vegetable broth; 3 tbsp tomato paste; 2 tbsp white wine vinegar; 2 tbsp maple syrup; 1 ½ tbsp low sodium Tamari or soy sauce; 1 ½ tbsp unsweetened cacao powder; 1 tbsp ancho pepper powder (or chili powder); 2 tsp kosher salt; 2 tsp dried Mexican oregano; 1 ½ tsp smoked paprika; 1 ½ tsp cinnamon; 1 tsp cumin; 2 cans pinto beans, drained and rinsed; 1/3 cup freshly chopped cilantro

Description

Who doesn’t love a comforting, hearty bowl of chili? This vegan chili recipe is packed with pinto beans, poblano peppers, potatoes and plenty of warming spices.

Ingredients

Scale

2 tbsp neutral oil
1 yellow onion (1 1/2 cups), diced
4 large cloves garlic, minced
2 medium poblano peppers, roasted
1 1/2 cups celery
5 cups sliced, mixed mushrooms (we used shiitake and baby portobello)
2 cups diced red potatoes
4 cups vegetable broth
3 tbsp tomato paste
2 tbsp white wine vinegar
2 tbsp maple syrup
1 ½ tbsp low sodium Tamari or soy sauce
1 ½ tbsp unsweetened cacao powder
1 tbsp ancho pepper powder (or chili powder)
2 tsp kosher salt
2 tsp dried Mexican oregano
1 ½ tsp smoked paprika
1 ½ tsp cinnamon
1 tsp cumin
2 cans pinto beans, drained and rinsed
1/3 cup freshly chopped cilantro

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Instructions

Preheat oven to 400˚F.
Lightly oil and salt poblano peppers and place on a sheet pan. Roast for 12-14 minutes, turning over halfway through cooking. Remove from the oven and set on a cutting board. Let cool for about 5 minutes.
Grab a fork to hold the pepper in place and use a paring knife to gently pull the skin away from the poblano (or use your hands if it’s cool enough). Slice in half lengthwise and use a spoon to remove seeds and inner membrane. Dice peppers and set aside.
Preheat a dutch oven or soup pot over medium heat with 2 tbsp of oil. Add onion and sauté for 5-6 minutes.
Add crushed garlic, chopped poblano pepper, and celery. Stir well and cook for an additional 4-5 minutes.
Add mushrooms, stir and let cook for 7-8 minutes until they start to reduce.
Add potatoes, broth, tomato paste, white wine vinegar, maple syrup, tamari, cacao, ancho chili powder, salt, oregano, smoked paprika, cinnamon, and cumin. Bring to a boil, then lower heat and simmer for 20 minutes.
Stir in pinto beans and cilantro and simmer for an additional 10-15 minutes. Check potatoes to make sure they are fork tender.
Top with cheese, sour cream, avocado, chopped green onions, and corn or tortilla chips.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop

Nutrition

Serving Size:
Calories: 356
Sugar: 10.1 g
Sodium: 1751.7 mg
Fat: 17.8 g
Saturated Fat: 2.6 g
Trans Fat: 0 g
Carbohydrates: 46.3 g
Fiber: 12.9 g
Protein: 9.1 g
Cholesterol: 0 mg