This easy Vegan chili has deep flavors that meld so well together. Gluten-free and Vegan, this African-Spiced chili warms the soul on chilly evenings.
My family has fun trying new flavors and recipes from around the world. Anytime we have made African dishes, they are winners in our home. Enjoy this warm, spicy chili in your own home.
How to Make African-Spiced Vegan Chili
Ingredients needed:
1 large Onion
1 TBSP Olive Oil
2 large Bell Peppers
2 large Sweet Potatoes
1 medium Zucchini
4 cloves Garlic
2 15 oz. cans Kidney Beans, drained and rinsed
1 15 oz. can Black Beans, drained and rinsed
1 28 oz. can Crushed Tomatoes
2 cups Vegetable Broth
3 tsp Ground Coriander
3 tsp Ground Cumin
2 tsp Smoked Paprika
1 tsp Paprika
1 tsp Ground Turmeric
¼ tsp Cayenne Pepper
½ tsp Ground Cinnamon
½ tsp Ground Allspice
2 tsp Sea Salt
¼ tsp Black Pepper
Equipment meeting:
Cutting board and Chef Knife
Soup Pot
Instructions:
Dice the onion and put into a large soup pot. Add the olive oil. Over medium heat, begin cooking the onions until translucent.
Dice the peppers and zucchini and add to the soup pot. Peel the sweet potatoes, dice, then add to the pot as well. Continue to saute vegetables in the oil.
Chop the garlic and add to the vegetables in the pot, saute for one more minute.
Add the remainder of the ingredients to the pot. Mix well. Increase heat and bring to a boil. Then, reduce heat and continue to simmer until the vegetables are all soft and flavors are blended, about 30 minutes. Stir occasionally.
Serve over rice or flatbread and enjoy.
African-Spiced Vegan Chili
Description
Ingredients
Instructions
-
Dice the onion and put into a large soup pot. Add the olive oil. Over medium heat, begin cooking the onions until translucent.
-
Dice the peppers and zucchini and add to the soup pot. Peel the sweet potatoes, dice, then add to the pot as well. Continue to saute vegetables in the oil.
-
Chop the garlic and add to the vegetables in the pot, saute for one more minute.
-
Add the remainder of the ingredients to the pot. Mix well. Increase heat and bring to a boil. Then, reduce heat and continue to simmer until the vegetables are all soft and flavors are blended, about 30 minutes. Stir occasionally.
-
Serve over rice or flatbread and enjoy.
Nutrition Facts
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 291.37kcal
- % Daily Value *
- Total Fat 3.27g6%
- Saturated Fat 0.52g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1477.28mg62%
- Potassium 1252.05mg36%
- Total Carbohydrate 56.73g19%
- Dietary Fiber 16.03g65%
- Sugars 13.65g
- Protein 13.1g27%
- Vitamin A 14155.03 IU
- Vitamin C 72.55 mg
- Calcium 139.71 mg
- Iron 5.41 mg
- Vitamin E 2.7 mg
- Vitamin K 16.27 mcg
- Thiamin 0.38 mg
- Riboflavin 0.32 mg
- Niacin 3.24 mg
- Vitamin B6 0.67 mg
- Folate 111.35 mcg
- Pantothenic Acid 1.42 mg
- Phosphorus 279.72 mg
- Magnesium 110.54 mg
- Zinc 1.82 mg
- Selenium 3.66 mcg
- Copper 0.62 mg
- Manganese 1.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black-eyed peas or pinto beans.
Feel free to add other vegetables in the chili.
This chili can also be made in a crockpot. Simply put all ingredients into the crockpot and cook on high for 4-5 hours.
