We couldn’t resist posting this recipe once we found it. It boasts bold flavors that continue to entice your taste buds with every bite. Don’t be afraid to add whatever toppings you feel would go well with the chili. Cilantro is a great go-to option!
- Prep Time:10m
- Cook Time:1h 30m
- Total Time:1h 40m
- Serves: 4 people
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. olive oil
- 2 medium onions, chopped
- 2 1/2 tbsp. chili powder
- 1 1/2 tsp. paprika
- 1 1/2 tsp. garlic powder
- 2 tsp. dried basil
- 1/4 tsp. chipotle powder
- 2 tbsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. black pepper
- 1 c water
- 2 c chopped bell pepper, any colors
- 1/2 c chopped poblano pepper (use more for intense heat)
- 2 15oz. cans organic diced tomatoes
- 1 6oz. can organic tomato paste
- 2 tbsp. grade A maple syrup
- 2 tbsp. liquid aminos
- 1 tsp. sea salt
- 1/2 tsp. liquid smoke
- 4 c water
- 2 tbsp. lemon juice
- 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
- 1 1/2 c crushed walnuts
- 2 c fresh corn kernels
- Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)
Instructions
- Add the oil and onion to a large, lidded cooking pot. Sauté the onion over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, and pepper. Add the cup of water to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly.
- Stir in the bell and poblano peppers and simmer about 7 minutes.
- Add the canned tomatoes, tomato paste, maple syrup, liquid aminos, sea salt, liquid smoke, and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
- Stir in the lemon juice, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot, and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
- Serve with your favorite toppings.
