20 minute Vegan Chili

So I’ve not always been a chili fan, mainly because I am not that into ground beef but this recipe skips the beef and adds some chickpeas instead. This chili is amazing!!

It’s a great way to get in some good for you ingredients and soooo quick and easy to whip up for dinner! If you are in the door at 5, you could be sitting down eating this by 5:30!! This recipe also keeps very well so you can always make ahead, or bring leftovers for lunch the next day. The chili uses staple items in my fridge and pantry so I almost always have them on hand. It’s a go to in those “what’s for dinner tonight?” days.

This recipe is quite mild (my kids will eat it) but if you want to crank up the heat I’ve added a tablespoon of chili flakes with the rest of the spices and it is spectacular. However my little ones didn’t like it with the extra heat, so I omitted the chili flakes this time. If you like it really hot add a small diced jalapeño pepper with the red bell pepper.

My favourite part of a meal like this is mixing up different toppings. I think it tastes even better with some crushed tortilla chips, a wedge of lime and avocado. If you are not vegan, like me, feel free to add some sour cream (I have a problem) and cheese. It looks so stunning to serve with toppings carefully placed (aka not like my photos!)

20 minute Vegan Chili

• 1 tbs vegetable oil
• 1 medium onion finely diced
• 2 cloves of garlic minced
• 3 tbs paprika
• 1 tbs cumin
• 1 tbs chili flakes (optional)
• 2 red peppers diced
• 1 small jalapeño pepper finely diced(optional)
• 1 can of chickpeas (540oz)
• 1 can of black beans (540 oz)
• 1 can of diced tomatoes (540oz)
• 2-3 cups of fresh spinach (optional)
• Salt and pepper to taste

In a large saucepan or small stock pot add the oil, garlic and onion and sauté on low until the onion starts to brown. Add the paprika, cumin and chili flakes (optional) and sauté for about two minutes until the spices are fragrant. Turn the heat to high and then add the diced pepper to the pan and sauté for an additional minute or two. Next add the chickpeas, beans, and the tomatoes and bring to a boil. Boil for 5-10 minutes until the beans and chickpeas are softened slightly and tomatoes are reduced. Add the spinach on top and mix through until wilted. Taste, then add salt and pepper. With the canned items I find they really vary in salt, so I taste before adding the salt and pepper. Also everyone like different levels of spice, and it’s easy to punch it up with some fresh ground black pepper. Serve and enjoy!

Jess