You can’t go wrong with a big pot of chili. I love to serve it at parties because it can easily be reheated and it’s super filling, nutritious, and gets you ready for a long night. The cocoa powder gives it a lovely dark color and adds that special twist. And the best thing—it basically cooks itself.
I don't think there's anything more comforting on rainy fall days than a large steaming-hot bowl of chili... especially when it's topped with creamy avocado chunks and crispy corn tortilla chips.
What I love about this chili is that:
- It practically cooks itself. Cook the onions and garlic, then toss the rest of the ingredients in the pot. Let it cook. Done.
- It's even better when reheated! Make a large pot. Eat. Delicious. Reheat. Eat. Even more delicious! Reheat. Eat. Oh my god yes.
- The cocoa powder is magic. Trust me. Try it!
- It uses very basic ingredients. I always have canned corn, and kidney beans at home so I can always make the chili.
- It's a real crowd-pleaser. Everyone loves it.
- You can adjust the spice level to your own preference! I don't like it too spicy, for my boyfriend, however, it can't be spicy enough. You can always add more chili powder or sriracha after cooking!
Vegan Chili Sin Carne
You can’t go wrong with a big pot of chili. Not only do we love to make a big pot of chili just for ourselves, we also love to serve it at parties, because it can easily be reheated and it’s super filling, nutritious, and gets you ready for a long night. The cocoa powder gives it a lovely dark color and adds that special twist. And the best thing—it basically cooks itself.
Ingredients
Vegan Chili Sin Carne
- 1 teaspoon olive oil
- 2 red onions - chopped
- 4 garlic cloves - minced
- 15 oz canned corn - rinsed and drained
- 15 oz canned kidney beans - rinsed and drained
- 2 cups water
- 1 teaspoon paprika powder
- 1 teaspoon salt + more to taste
- 1 teaspoon chili powder + more to taste
- 2 teaspoons cocoa powder
- 1 cup tomato passata
Toppings!
- 1 avocado
- corn tortilla chips
Instructions
- In a big pot with the olive oil, add the chopped onions and minced garlic. Let it cook on medium heat for a few minutes until translucent.
- Add in the rinsed and drained corn and kidney beans, water, paprika powder, salt, chili powder, cocoa powder, and tomato passata. Give it a quick stir, put the lid on, and let it cook for about 30 minutes on medium heat. It should thicken quite nicely, and if the water has cooked down too much, you can add more water or tomato passata. Let it cook without the lid on for another 5 to 10 minutes, until it has reached the right consistency.
- Peel and pit the avocado and cut it into cubes, and top the chili with it. Serve with corn tortilla chips.
Nutrition
Calories: 379kcalCarbohydrates: 54gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 1397mgPotassium: 1009mgFiber: 14gSugar: 6gVitamin A: 625IUVitamin C: 16.9mgCalcium: 78mgIron: 3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Jonera says
what if you don’t have tomato passata? any substitutes?
Bianca says
You can dissolve tomato paste with a bit of water for an alternative.
Sara says
My meat eating dad said it was the best chili he has ever had! I agree, my mom made it andsait it was easy, it was an instant hit!
David says
Where's the TVP in the recipe?
Lynn Ellison-Murphy says
I think you forgot to include the TVP in the recipe!