Yes guys, it’s chili and soup and everything warm season. Somehow in Toronto, we went straight from summer to winter in about 12 hours, but I’m here for it because of this chili.
This is honestly the easiest chili you’ll ever make. I had a bunch of beans but not a ton of time to cook for the week, so I threw a bunch of things together, added two super secret and fantastic ingredients, and out came this super tasty, high protein meal!
Super secret ingredient #1 is cocoa powder, a pretty common secret ingredient in chili actually. It adds a nice depth of flavour and a hint of bitterness that I really really like.
Secret ingredient #2 – peanut butter! Obvs. Peanut butter in vegan chili is perfect because it adds a beautiful, rich flavour, and some healthy fat! So good. And you wouldn’t guess either of these ingredients are in there!
You can use whatever beans you like here. I used chickpeas, pinto beans, and navy beans, because I love that they’re all different sizes and textures. Really amps up your chili eating experience.
Serve with some of my vegan zucchini cornbread and you’ve got a healthy vegan lunch for the whole week!
1 onion, diced
3 cloves garlic, minced
2 jalapenos (remove the seeds if you want less heat)
1 tbsp olive oil
2 tbsp chili powder
2 tsp dried oregano
2 tsp ground cumin
1 tsp paprika
1 tbsp cocoa powder
1 can crushed tomatoes
1/3 cup smooth natural peanut butter (the kind with just peanuts in it)
3 cups vegetable broth
1 can white navy beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 recipe vegan zucchini cornbread
Combine chopped onions, garlic, and jalapenos in a blender and grind until nicely minced. Heat olive oil in a large soup pot over medium heat, and add onion/garlic/jalapeno mix. Cook, stirring, until onions start softening, about 5 minutes. Add chili powder, oregano, cumin, paprika, and cocoa powder and stir for 1-2 minutes until spices become fragrant. Pour in tomatoes, peanut butter, and vegetable broth. Bring to a simmer and cook 5-6 minutes, until peanut butter is nicely combined into the soup. Add beans, and simmer 10-15 minutes.
Serve with cornbread and all your favourite chili fixin’s!