Vegetarian Chili with Black Beans & Avocado

Vegetarian Chili with Black Beans & Avocado
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As a non-vegetarian, this is the BEST chili I’ve ever made

For years I’ve been making a version of this chili but have always used ground beef. Now that I’m trying to cut back on meat, I’ve been experimenting with some of my tried and tested recipes by making them meat-free. This is the best recipe yet and uses Quorn** as the meaty part of the soup. It’s simmered with rich spices, red wine, black beans and served with creamy avocado slices. Best of all, it’s ready in about thirty minutes.

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Vegan Chili with Black Beans & Avocado

Vegetarian Chili with Black Beans & Avocado

Makes 3-4 servings
Time to make: about 30 minutes
Print this recipe

Ingredients
1 Onion, chopped
1 clove Garlic
1-1/2 cups Quorn Meat-free “Chicken pieces”
1 cup of Red Wine
1 can (14 oz / 400g) Black beans
1 can (14oz / 400g) chopped Tomatoes
1 can (7oz / 200g) Corn
1 tsp Paprika
1-1/2 tsp Cumin
1/2 tsp Salt
dash of Cayenne
Light flavored cooking oil

To serve
1 Avocado
Cilantro / Coriander leaves
Corn chips

1. Heat about a tablespoon of cooking oil in a skillet to medium to medium-high. I use either refined coconut oil (it doesn’t have a coconut flavor) or Rice Bran oil since both have high smoke point. When the oil is hot, saute the onions until they begin to turn translucent.

2. If you have a garlic press*, then press the one clove through and directly into the pan. If not, chop that clove up finely and add it to the onions. Next, add the spices and salt and mix it all together really well before adding the frozen Quorn** pieces to the pan. Saute everything together until it’s starting to brown up on the edges.

3. Pour the one cup of wine into the skillet. It’s going to boil and fizz and cause all kinds of yumminess in that pan while most of the alcohol evaporates off. It will also help detach anything from the bottom of the pan that might be sticking. Give it a stir to help it along.

4. About a minute after adding the wine pour in the beans and chopped tomatoes with their juices. Bring everything to a boil and then reduce the heat to low. Cook for about twenty minutes with a loosely fit lid over the skillet. Check on it from time to time and give it a stir.

5. Five minutes before that twenty minutes of simmering is finished, add the corn. Stir it in and let it heat up in those last few minutes.

6. Serve immediately and garnish with cilantro and slices of avocado. A bowl of corn tortilla chips on the table rounds off the meal.

* I honestly don’t think I could be a happy cook without my garlic press. I’ve had one from Pampered Chef for several years now and am so happy with my purchase — I’ll never have to chop garlic again!

** Quorn is a meat-free product that doesn’t really taste of chicken (or other meats) but has a similar texture. When you use it in spicy dishes it soaks up the flavor though and adds a meaty bite to your meals.

Vegetarian Chili with Black Beans & Avocado

 

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