The Best Vegan Chilli Recipe | Sol Canyon Kitchen Wisdom | Deborah Vidal

Put onions in a pan and let them soften.

Add garlic to the softened onions.

Chop a red pepper and add it to the pot.

Add fire roasted corn and fire roasted tomatoes to the pot.

Add smoked paprika to the pot.

Add cauliflower meat-like crumbles to the pot (or red lentils if not available).

Cook onions until they are soft, then add peppers and a splash of veggie broth.

Add garlic to the mixture.

Add spices: cumin, chili powder, oregano, and more veggie broth.

Add two cans of tomatoes and a third can if desired.

Add salt and pepper to taste.

Add beans (white beans instead of kidney beans).

Add more tomatoes if needed.

Add water if the mixture needs more liquid.

Add corn to the pot.

Taste the chili and adjust seasoning if necessary, adding more chili powder if desired.

Add cocoa powder for depth of flavor.

Add tomato paste for richness.

Add a handful of fresh cilantro and a drizzle of maple syrup for sweetness.

Serve the chili and taste test.

Equipment Needed

Spice Level:

Dietary