This spicy chili has just the right amount of heat, but don’t skip the avocado to help balance out the spice with cool creaminess. This is one of my favorite vegan dishes! Not only is it delicious, it’s also an easy, meatless meal that even meat-lovers enjoy. Be sure to get the right chipotle sauce, otherwise it will be way too spicy!
Vegan Chipotle Chili
Recipe Type: lunch/dinner
Serving Size: 2 cups
Makes 5 servings
2 tablespoons avocado oil (or olive oil)
1 white onion, diced
1 tablespoon garlic, minced
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans
1 (12-ounce) can corn
2 cups vegetable broth
1 (8-ounce) can chipotle sauce (not chipotle in adobo sauce)
2 large tomatoes, diced
2 teaspoons salt
2 cups quinoa, cooked
2 tablespoons fresh lime juice
Avocado, for topping
Cilantro, for topping
- In a large pot, heat avocado oil and sauté onions and garlic. Cook until onions becomes translucent.
- Add beans, corn, vegetable broth, chipotle sauce, tomatoes, and salt.
- Simmer for 10 minutes until tomatoes get tender.
- Add quinoa and lime juice, then continue to heat another 5 minutes.
- Top with avocado and cilantro. Serve warm.
*Nutrition analysis done without toppings.
|NUTRITIONAL INFO||PER SERVING|
|Calories||440 (80 from fat)|
|Carbohydrate||74g (18g dietary fiber, 9g sugar)|
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