Vegan Chile

I know, I know, it’s about time I made a vegetarian chile. After all, I’ve made Chicken Chile, Pumpkin Turkey Chile, White Chicken Chile, so it was only a matter of time that I make a vegan chile.

Especially since I rarely eat meat anymore. I still eat chicken and sometimes I have seafood but I don’t eat beef or pork. I’ve been beef and pork clean for three years now.

It’s a choice for me not to eat beef or pork. I don’t try to push my ways on anybody, which is why I always let you know when beef can also be substituted instead of chicken in recipes.

Yes, there are times I’ve thrown around the idea of going completely vegan, entirely meat-free, but then I remember how much I love chicken wings and turkey. How can I give up wings during football season or Thanksgiving turkey?

Instead I only eat meat about once a month now. My last time was when I made my Engagement Chicken.

Which brings me back to this vegan chile. It’s so hearty and full of flavor, you’ll never miss the meat. This chile is so thick, you can stand a spoon up in it!

I use four different types of beans: black, red kidney, pinto, and small red beans, along with quinoa and barley to give this chile its heartiness.

For flavor, I used a different seasoning I’ve never used in chile before, cocoa powder. Yes, cocoa, as in chocolate!

Now don’t be shaking your head until you try it because cocoa in chile really is a game changer. The cocoa powder gives this chile its deep, rich flavor.

But don’t take my word for it, you have to try it yourself and let me know what you think. I’m pretty sure cocoa powder in chile is going to become a must for you from now on. I know it will be for me!

Vegan Chile

Recipe by Julie Murphy
A vegan chile so hearty & full of flavor you’ll never miss the meat.

Prep time: 15 minutes
Cook time: max 10 hours
Total time: 10 hours and 15 minutes (maximum time)
Yield: A whole lotta chile
Ingredients

  • 1 cup dried red kidney beans
  • 1 cup dried black beans
  • 1 cup dried pinto beans
  • 1 cup dried small red beans
  • 2-32 ounces vegetable broth
  • 1/2 yellow onion, diced
  • 1/2 red onion, diced
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 4 carrots, peeled and sliced
  • 1/2 cup quinoa, uncooked
  • 1/2 cup barley, uncooked
  • 1-28 ounce can crushed tomatoes
  • 1-14.5 ounce can diced tomatoes
  • 1-7 ounce can diced green chilies
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon fresh oregano, diced
  • 2 teaspoons homemade taco seasoning
  • 1/2 teaspoon ground coriander
  • 3 teaspoons unsweetened cocoa powder
  • 1-2 whole bay leaves
  • Sea salt & ground black pepper to taste

Cooking Directions

  1. Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 Tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.
  2. After soaking beans overnight, pour beans into a colander and rinse well with water. Sifting and removing any rocks.
  3. Prepare crockpot by lightly wiping sides and bottom with olive oil. I find this helps prevent food sticking to inside of crockpot, making for easier cleanup.
  4. Pour beans into a large crockpot.
  5. Add remaining ingredients, stir together and place cover on top. Place on High setting for 6 to 7 hours or Low setting for 8 to 10 hours. If you’re home while cooking chile, stir every few hours.
  6. Beans will be soft when chile is ready.
  7. Serve warm with cornbread or tortilla chips.
  8. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions or jalapenos, diced tomatoes or avocados.

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Shared with: Savoring Saturdays

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