Vegan Chili Sin Carne: Contest Winner Recipe

This Vegan Chili Sin Carne is a bold and flavorful dish that won a contest for its perfect balance of spices, vegetables, and hearty plant-based protein. It’s made with a delicious combination of beans, tomatoes, and aromatic spices, making it a crowd-pleasing, satisfying meal that’s perfect for any occasion.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 large carrot, peeled and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 medium zucchini, diced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup vegetable broth or water
1 cup corn kernels (frozen or fresh)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon (optional, for depth of flavor)
1/2 teaspoon ground turmeric (optional, for extra color and health benefits)
Salt and pepper, to taste
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh lime juice (optional, for brightness)
Fresh cilantro, chopped (for garnish)

Optional Toppings:

Vegan sour cream or cashew cream
Shredded vegan cheese
Sliced avocado
Chopped green onions
Lime wedges

Instructions:

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
Add the Veggies: Add the diced carrots, bell peppers, and zucchini to the pot, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
Season the Chili: Add the chili powder, cumin, smoked paprika, coriander, cinnamon (optional), turmeric (optional), salt, pepper, and cayenne pepper (if using). Stir well to incorporate the spices and ensure an even flavor.
Simmer: Add the corn kernels and let the chili simmer over low heat for 25-30 minutes. Stir occasionally, allowing the flavors to meld together. If the chili becomes too thick, you can add a bit more vegetable broth or water to achieve your preferred consistency.
Finish the Chili: Once the chili is thickened and all the vegetables are tender, stir in the lime juice for added brightness. Taste and adjust seasoning as needed.
Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Top with optional toppings like vegan sour cream, shredded vegan cheese, avocado slices, or a squeeze of lime.

Benefits:

Packed with Plant-Based Protein: The combination of beans and vegetables provides plenty of protein and fiber, making this chili filling and nutritious.
Rich and Flavorful: The blend of spices, including cumin, paprika, and coriander, creates a deeply rich and satisfying flavor that’s not too spicy but still has plenty of kick.
Customizable: You can adjust the spice levels to your liking, and the chili is perfect for meal prep or serving at gatherings.
Perfect for All Diets: This dish is naturally vegan, gluten-free, and full of wholesome ingredients that everyone can enjoy.

This Vegan Chili Sin Carne is a contest-winning recipe that will quickly become a family favorite for its depth of flavor, texture, and satisfying qualities. Enjoy!