One Pot Vegan Chili con Carne
This Vegan Chili con Carne is made in one pot and loaded with sweet potatoes and spicy fall flavors. So tasty, you won't miss the meat.
Servings: 8 bowls
Calories: 89kcal
Cost: $10
Ingredients
- 2 tablespoon extra virgin olive oil divided
- 1 large bay leaf
- 1 cup red onion finely chopped
- 1 tablespoon garlic minced
- 2 tablespoon tomato paste
- 2 cups sweet potatoes peeled and chopped
- 1 cup celery chopped
- ¾ cup carrots peeled and chopped
- 1 15 oz can crushed tomatoes
- 2 15 oz cans kidney beans drained and rinsed
- 1-2 cups low sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon cinammon
- 1 teaspoon ground cumin
- 2 teaspoon chili powder
- ½ tsp sea salt optional
- ½ tsp black pepper
- 2 tablespoon fresh coriander for garnish
Instructions
- In large skillet over medium heat, heat 2 tablespoon olive oil. When it starts to shimmer, add bay leaf and sauté until fragrant. Remove bay leaf and discard.
- Add onions and garlic and sauté over low heat until onions are translucent stirring frequently.
- Stir in tomato paste, smoked paprika, red pepper flakes, cinammon, cumin, chili powder, sea salt and black pepper. Sauté for 2 minutes.
- Add celery, carrots and crushed tomatoes. Stir well.
- Add kidney beans and vegetable broth. Bring to boil. Cover, reduce heat to low and simmer for 15-20 minutes until vegetables and sweet potatoes are fork tender.
- Remove from heat, add fresh coriander and stir. Sprinkle with black pepper and a few more red pepper flakes. Top with fresh coriander leaves and serve immediately with warm, crusty bread and a side salad.
Nutrition
Serving: 1cup | Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7912IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg