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Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients.

Comforting Chili [Vegan]

$2.99
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Serves

2

Ingredients You Need for Comforting Chili [Vegan]

For the Chili: 
  • 2 tablespoons coconut oil
  • 2 cans black beans, drained
  • 1/2 cup whole corn kernels
  • 2/3 cup pumpkin (medium), diced
  • 2 Tomatoes medium, diced
  • 1/4 Cup Onion (small), diced
  • 2 tablespoons garlic, finely diced or minced
  • 2 tablespoons chive or cilantro, chopped
  • 2 teaspoon apple cider vinegar or lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder (optional)
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon roasted Geera or cumin
  • 1 1/2 - 2 Cups water

For The Pickled Cabbage

  • 2 cups purple cabbage, diced or shredded
  • 1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

For The Grilled Plantain:

  • 1 Plantain medium ripe, sliced
  • 2 tablespoons coconut oil

For The Sour Cream:

  • 1/4 cup vegan mayo
  • 1 tablespoon fresh chive, chopped
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

How to Prepare Comforting Chili [Vegan]

For the Chili: 
  1. Add the coconut oil to a pot and place on medium heat.
  2. Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant,
  3. Toss in the tomatoes and pumpkin, then stir and saute for another minute.
  4. Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

  1. Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

  1. Using a pan, place on medium heat and coat with the coconut oil.
  2. Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

  1. Add all ingredients to a mixing bowl and stir to combine.

 

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Jeunesse Pouchet

See My Recipes

I am the founder of The Youthful Vegan. The 1st Vegan food establishment in Trinidad. From running a cafe to now a food and lifestyle blogger. My goal is to promote living a plant based lifestyle, by showcasing how delicious and satisfying vegan food can be. My children continue to inspire and motivate me to cook and make them nutritious food. Visit my blog for recipes and tips for going vegan and raising vegan children.

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