(Who doesn't love chili? Especially this delicious veganized version!!! An easy one pot meal with black beans, corn, red peppers, tomatoes, onions, garlic, chipotle in adobo, cumin & chili powder.
I find the heat level of this chili perfect for me, but everyone is different when it comes to how much heat they like, you could leave out the chipotle in adobo, or add less/more to your personal taste. I shared some with my mum and she didn't find it too spicy so I think that means this recipe will work for most people.
I garnished my black bean chili with daiya cheddar style cheese, and green onions. (I bought the block of cheese at sobeys, and just grated it myself, not the pre grated stuff)
I usually garnish this chili with tofutti sour cream, I just didn't have it on hand for the photograph. Don't leave it out if you can help it. It is the perfect garnish to contrast the spice in this dish. (The chili is most delicious when you garnish it with something that has a bit of fat content round out the acidity and spice. Vegan cheese and or sour cream will do the trick!
On the side
I made simple crostini to go with my chili. I just thinly sliced some baguette, drizzled with canola oil, a little sprinkle of salt and pepper and then popped them into a 350F oven until they were slightly crisp. About 10 minutes or so but I wasn't really timing them.
Next time I will be making my Jalapeño Cheddar Biscuits!! (pictured below)
Other thoughts on side options:
- serve the chili with corn chips instead of bread along with the sour cream/cheese.
- or how about a loaded baked potato? Stuff potato with chili, shredded vegan cheese, sour cream and green onion. 100% yum.
Serves: Approx 4-6
Hey! I'm Trisha