Vegan Red Kidney Bean Chili

vegan red kidney bean chili

Vegetarian red kidney bean chili, tomato-rich and full of hearty spices to warm your outlook when the wind blows or the gray mist drizzles down. Make the moderately spicy version in the recipe box below or add a few jalapeno peppers and a pinch of cayenne to fire up the true heat-lovers.

Vegan Kidney Bean Chili

: Mary Saylor

: Entree

: 30 mins

: 1 hour

: 5

A moderately spicy vegan chili for those who prefer less intense heat.

Ingredients

1 onion, chopped
4 Tbsp. olive or expeller pressed canola oil (no solvents)
1 Tbsp. cumin seed
1 Poblano pepper, diced
4-5 cloves or 1 Tbsp. minced garlic
2 c. tomato sauce (leftover spaghetti sauce works)
3 Tbsp. tomato paste
1 tsp. coriander
1 tsp. chili powder
1 tsp. ground cumin
5-6 cups kidney beans cooked using Flavorful Beans from Scratch recipe (if you only have canned beans, use 3 15 oz. cans and increase the coriander in the recipe).
1 tsp. salt or to taste (depends how much salt was in the tomato sauce you used)

Instructions

Cut onion, garlic, and peppers.
Stir-fry onion and cumin seed in olive or canola oil in a large wok or pot until onion is soft. If you don’t have cumin seed, just use additional cumin powder later.
Add Poblano pepper and continue to stir-fry for a few minutes.
Add chopped garlic and stir-fry for a few minutes more.
Add tomato sauce and tomato paste. Leftover pasta sauce works well here.
Add remaining spices and cooked kidney beans, simmer at least 15 mins.
Salt to taste.

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