Accidentally Vegan Vegetarian Chili Recipe
We weren’t trying to make this a vegan chili recipe, it just happened (and we’re not mad about that!). This chili is loaded with California produce, including whole prunes that balance out the savory spices and creamy beans. It comes together with a garnish of fresh avocado, quick-pickled onions, jalapeño and cilantro!
Why This Vegan Chili is So Delicious?
You are absolutely going to want to have this cozy vegan chili on repeat during the colder months. It has plenty of rib-sticking deliciousness to keep you satisfied.
Flavorful Ingredients: This vegetarian chili is no slouch on flavor. It has a tasty combination of canned beans and tomatoes, fresh vegetables and plenty of warming spices (such as chili powder from our friends at Boonville Barn Collective, cumin, and paprika).
Textural Variety: A great vegan chili like this one boasts a combination of different textures, from the creaminess of beans to the crunch of vegetables.
Toppings: Toppings like avocado, cilantro, add extra layers of flavor and texture to the chili.
Why Adding Prunes to Chili Recipes is a Genius Idea
Adding California prunes to a vegan chili (or any chili) can be a good idea because they bring natural sweetness, flavor complexity, thickening properties, nutritional benefits, moisture, and a unique touch to the dish, ultimately enhancing the overall taste and texture. It’s a delightful surprise for your taste buds!
Natural Sweetness: Prunes are naturally sweet, and they can add a subtle sweetness to the chili, balancing out the heat and acidity from other ingredients like chili peppers and tomatoes. This sweet note complements the savory and spicy flavors in the chili, creating the perfect balance of flavors.
Complexity of Flavor: Prunes have a rich, deep flavor profile with hints of caramel and dark fruit. This complexity can add depth and complexity to your chili, making it more interesting and flavorful.
Natural Thickening Agent: Prunes contain pectin, a natural thickening agent. When prunes are cooked in the chili, they can break down and help thicken the sauce, giving it a luscious and velvety texture. This can be especially useful if you want a heartier chili without adding meat or meat substitutes.
Nutritional Benefits: Prunes are a good source of dietary fiber, vitamins, and minerals. They can contribute to the overall nutritional value of your chili. Adding prunes can enhance the fiber content, which is important for digestive health.
Part of what makes this vegan chili recipe delicious is the ability to customize it to your liking. You can add ingredients, including more California Grown produce, based on your taste, creating a chili that suits your palate perfectly!
Accidentally Vegan Vegetarian Chili
Equipment
- Large Dutch Oven
Ingredients
- 1/2 small red onion sliced thin
- Juice of one lemon
- 3 TBSP California Olive Oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 2 medium carrots diced
- 1 red pepper stemmed and diced
- 1 TBSP chopped rosemary
- 3 cloves garlic minced
- 1 1/2 tsp red chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp Boonville Barn Collective poblano chile powder or substitute with additional smoked paprika
- 1 tsp cumin
- 1/4 tsp Boonville Barn Collective aji limon chile powder substitute with cayenne
- 1 TBSP tomato paste
- 1 cup vegetable broth
- 8 ounces whole California prunes
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 TBSP chopped cilantro plus more for garnish
- 1 jalapeno sliced thin for garnish
- 1 avocado sliced thin for garnish
- 1 lime cut into wedges
Instructions
- Combine the red onion and lemon juice in a small bowl and set aside.
- Heat a large Dutch oven or stew pot over medium-high heat. Pour in the olive oil, then stir in the onion, celery, and carrots and cook until starting to soften, 5-7 minutes. Add the bell pepper, chopped rosemary, and garlic, and continue to cook for another 3 minutes.
- Next, add the chile powders and cumin and stir to coat the vegetables. Using a wooden spoon, create a small well in the center of the pot. Spoon the tomato paste into the well, then pour over the vegetable broth and stir to dilute. Add the prunes, followed by the beans and the diced tomatoes. Season with salt and pepper and bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes, then remove the lid and cook uncovered for another 10 minutes.
- Once the chili has thickened a bit, remove from the heat and stir in the chopped cilantro. Serve with the pickled onion, fresh jalapeño, avocado, lime and a little extra cilantro!