Easy Vegan Chili Recipe with Cilantro Coconut Cream

Finely chop 1 onion.

Saute onion in olive oil or water on high heat, adding more liquid as needed.

Add 2-3 cloves of chopped garlic and sauté until browned.

Add 1 can of diced tomatoes to the mixture.

For thickness, add tomato paste or crushed tomatoes.

Add 1 can of drained and rinsed red kidney beans.

Stir in chili powder or individual spices and salt to taste, adjusting as necessary.

Stir the mixture and cover with a lid, reducing heat to low to let it simmer.

Simmer for at least 10 minutes, or longer for better flavor development.

While the chili simmers, prepare cilantro coconut cream by blending fresh cilantro with coconut milk.

For thicker coconut cream, use the top part of refrigerated coconut milk or add shredded coconut before blending.

Taste the chili after simmering to adjust spices and salt as needed.

Serve chili in a bowl topped with cilantro coconut cream if desired.

Equipment Needed

Spice Level:

Dietary