Chili has always been a go-to meal for me and my oldest son. It used to be a bonding moment but now that he’s a teen, I rarely get those anymore. They grow up and you become mom. I’m no longer the person he wants to sit with on the couch and watch movies all day. It’s ok, I have 2 other little ones now who do love doing that with me. Ha!
Anyways, back to what I was saying about this chili. This is my favorite go-to recipe! It’s really simple, yes there are quite a lot of ingredients but it’s so worth it in the end. The sweet and spicy flavors merry together and the aromatics are just so consuming. You can’t stop eating this, at least me and my boys can’t! Hope your family loves it as much as mine does!
To begin, start mincing your red onion and garlic then slicing the grape tomatoes and red bell peppers. Once all is completed just put them to the side.
In a large pot over medium heat add in your olive oil with the red onions and cook until translucent in color, about 3 minutes. Then add in the minced garlic and cook another 2 minutes until fragrant.
Next, add in the sliced tomatoes and red bell peppers.
Now, add in your chili powder, cumin, smoked paprika, garlic and onion powder and dried oregano.
Let the vegetables and spices cook about 10 minutes to break down and soften up.
Then, you’ll want to add in your tomato sauce, vegetable stock and the bay leaf.
Now you can add in all 3 types of beans {black, canellini and chickpeas}. Stir everything together so it distributed evenly throughout the pot.
Add in the soyrizo, frozen corn and ground flaxseed.
Next, add in the red wine vinegar and the maple syrup. Stir it all together.
Reduce the heat to low and let it simmer about 30 minutes.
Season with sea salt and ground black pepper, to taste.
Don’t forget to throw out the bay leaf.
Serve immediately with a side of white or brown rice or whole grain quinoa. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
|
- 1 tablespoon Extra Virgin Olive Oil
- ½ Red Onion minced
- 4 Cloves Garlic minced
- 1 package Grape Tomatoes sliced
- ½ Red Bell Pepper diced
- 4 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- 1½ teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 16 ounces Vegetable Stock
- 8 ounces Tomato Sauce
- 1 Bay Leaves
- 1 can Black Beans drained and rinsed
- 1 can Cannellini Beans drained and rinsed
- 1 can Chickpeas drained and rinsed
- ½ casing Soyrizo
- 1 cup Corn frozen
- 1 tablespoon Ground Flaxseed
- 1 teaspoon Red Wine Vinegar
- ¼ cup Maple Syrup
- Fresh Parsley
- Sea Salt to taste
- Ground Black Pepper to taste
Ingredients
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- To begin, start mincing your red onion and garlic then slicing the grape tomatoes and red bell peppers. Once all is completed just put them to the side.
- In a large pot over medium heat add in your olive oil with the red onions and cook until translucent in color, about 3 minutes. Then add in the minced garlic and cook another 2 minutes until fragrant.
- Next, add in the sliced tomatoes and red bell peppers.
- Now, add in your chili powder, cumin, smoked paprika, garlic and onion powder and dried oregano.
- Let the vegetables and spices cook about 10 minutes to break down and soften up.
- Then, you’ll want to add in your tomato sauce, vegetable stock and the bay leaf.
- Now you can add in all 3 types of beans {black, canellini and chickpeas}. Stir everything together so it distributed evenly throughout the pot.
- Add in the soyrizo, frozen corn and ground flaxseed.
- Next, add in the red wine vinegar and the maple syrup. Stir it all together.
- Reduce the heat to low and let it simmer about 30 minutes.
- Season with sea salt and ground black pepper, to taste. Don’t forget to throw out the bay leaf.
- Serve immediately with a side of white or brown rice or whole grain quinoa. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
