Spicy Vegan BBQ Chili
Introduction
Tonight's dinner is all about igniting the taste buds with a spicy, aromatic, and utterly satisfying dish. This recipe combines the heat of chilies with the earthy depth of smoked flavors and a touch of sweetness to balance it all. Perfect for those who love a meal that warms from the inside out, this vegan BBQ chili is not just a dish, it’s an experience.
Ingredients
- 2 cups smoked jackfruit, pulled
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked black beans
- 1 cup cooked kidney beans
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions, garlic, and bell pepper. Sauté until the onions are translucent.
- Stir in the smoked jackfruit and cook for about 5 minutes, until it starts to brown slightly.
- Mix in the tomato paste, crushed tomatoes, vegetable broth, soy sauce, smoked paprika, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- Add the black beans and kidney beans, and continue to simmer for another 10 minutes.
- Garnish with chopped cilantro and sliced green onions before serving.
Serve this heartwarming chili hot and enjoy the burst of flavors with each spoonful. It’s perfect for a cozy evening, promising both comfort and a touch of excitement. Bon appétit!
Emily
| Nutritionfacts | Calories: 210 per serving, Fat: 5g, Carbohydrates: 35g, Protein: 6g |
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| Preparation Time | 40 minutes |
| Allergy Information | Soy, possible gluten in smoked jackfruit depending on brand |