Comforting Vegan Chili- Easy and Healthy

Updated: Jun 24

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, its 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 flavour and healthy ingredients. See below for the chili, pickled cabbage, grilled plantain and vegan sour cream recipes.


Yield 2-4 Servings


For The Chili

Ingredients


  • 2 Tbl Coconut Oil- I used Simply Natural Coconut Oil from @cgacaribbean

  • 2 Cans Black Beans drained- I used Goya Black Beans

  • 1/2 Cup Whole Corn Kernels

  • 2/3 Cup Pumpkin medium diced

  • 2 Tomatoes medium diced

  • 1/4 Cup Onion small diced

  • 2 Tbl Garlic finely diced or minced

  • 2 Tbl Chive or Cilantro chopped

  • 2 tsp Apple Cider Vinegar or Lemon Juice

  • 1 tsp Paprika

  • 1 tsp Smoked paprika

  • 1 tsp Chili powder (optional)

  • 2 tsp Salt

  • 1 tsp Onion Powder

  • 1 tsp Garlic Powder

  • 1 tsp Roasted Geera or Cumin

  • 1 1/2 - 2 Cups Water


Method


  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

Ingredients


  • 2 Cups Purple Cabbage diced or shredded

  • 1 Tbl Apple Cider Vinegar or Lemon Juice (adjust quantity to taste)

  • 1/2 tsp Salt

  • 1/2 tsp Paprika

  • 1/2 tsp Onion Powder


Method


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



For The Grilled Plantain

Ingredients


  • 1 Plantain medium ripe sliced

  • 2 Tbl Coconut Oil- I used Simply Natural Coconut Oil from @cgacaribbean


Method


  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

Ingredients


  • 1/4 Cup Vegan Mayo- I used Earth Balance Dressing & Sandwich Spread.

  • 1 Tbl Fresh Chive chopped

  • 1 tsp Apple Cider Vinegar or Lemon Juice

  • 1/2 tsp Salt

  • 1/2 tsp Onion Powder


Method


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


Serving Tips: Add chili to a bowl and serve with a dollop of sour cream, a spoonful of pickled cabbage and top with grilled plantain slices.


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