Description
If you’re on the hunt for a mouthwatering, plant-based dish that brings the cozy vibes of chili and the zesty flair of enchiladas together, look no further than this Vegan Cheesy Enchilada Chili!
Ingredients
Scale
Base Ingredients:
- 1 large yellow onion, fine dice
- 1 small jalapeno pepper, stemmed, seeded, fine dice
- 1 medium green bell pepper, diced
- 2 Tablespoons minced garlic
- 2 cups low-sodium vegetable broth *
- 2 – [ 14.5 oz. cans ] petite diced tomatoes, undrained
- 1 – [ 10 oz. can ] mild enchilada sauce (1 cup + 2 Tablespoons) *
- 1 – [ 4 oz. can ] mild green chiles, undrained *
- 1 – [ 15 oz. can ] pinto beans, drained and rinsed *
- 1 – [ 15 oz. can ] black beans, drained and rinsed *
- 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
- ½ cup nutritional yeast
- 2 Tablespoons cornmeal *
- 1 Tablespoon distilled white vinegar
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 ½ teaspoons regular chili powder (+/-) *
- 1 teaspoon cumin (+/-)
- 1 teaspoon smoked paprika (+/-)
- 1 teaspoon Mexican (or regular) oregano
- ¼ to 1 ¼ teaspoons sea salt (+/-) *
- Pinch black pepper (+/-)
Optional Ingredients:
- 1 teaspoon ume plum vinegar *
- ¼ teaspoon pure maple syrup *
Optional Toppings:
- Avocado chunks
- Crushed corn tortillas
- Pickled jalapeno peppers
- Vegan sour cream
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large stock pot, add the diced onions, green bell peppers, and jalapeno peppers; sauté over medium-high heat until they begin to soften, approximately 7 to 9 minutes. Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
- Reduce the heat to medium and add the minced garlic, sauté for one minute.
- Add all the remaining Base Ingredients (except the baking soda) and Spice/Herb Mix, stir well to combine. Bring to a boil, then immediately lower to a simmer.
- Add the baking soda, stir well. Simmer for 1 minute.
- Simmer on low, stirring frequently to prevent sticking (the cornmeal tends to stick to the bottom) for 30 minutes. After 30 minutes, add the ume plum vinegar and maple syrup, stir for several minutes. Remove from the stove and allow to sit for 10 minutes, then serve with your favorite toppings.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 5 to 6 (makes 9 ½ cups)