Simple Chili Recipe (Vegan)

This simple chili recipe is made with black beans, squash, chili powder, crushed tomatoes, cloves and dark chocolate. The combination of flavors balance well with each other — the sweetness of the squash and dark chocolate and the smoky spiciness of the chili powder go together fantastically.

The chili powder I used for this recipe is my homemade one which I make with chipotle powder. However, you can use store bought if you prefer.

Although I soaked and boiled the beans for this recipe you can definitely use canned black beans for this. Simply drain and rinse them. You might need to use a little more water than specified if you feel your chili is too dry.

This recipe is vegan all the way to the end where I added a dollop of sour cream to my bowl. Obviously this is optional and can be omitted.

This is what you are going to need for this beautiful and simple chili recipe:

Serves four
1 TBS oil + 1 tsp. for cooking the chili powder
½ medium white onion – chopped
4 garlic cloves – minced
2 TBS chili powder
2 cups cubed squash (small)
3 cups of cooked black beans (8 oz. or 200 grams of dry, soaked and boiled) OR
3 cans of black beans drained and rinsed
1 cup crushed tomatoes
½ to ¾ cup water
Salt & Pepper
A pinch of dry cloves
1 tsp. oregano
A 1 inch piece of dark chocolate

Heat 1 TBS of oil in a skillet and add the onion. Cook for 4 to 5 minutes, stirring occasionally, until onion is softened and translucent. Add the garlic and cook for a minute or two until you can smell it. Make a well in the middle and add the chili powder. Add the remaining oil to the chili powder, mix and cook for about a minute stirring constantly.

Add the cubed squash and mix well. Cook for about a minute stirring constantly. Add the beans, the tomatoes and ½ cup water and mix. If you are using drained canned beans you might need to add the extra 1/4th cup water if you see that it is too dry.

Add the salt, pepper, cloves, oregano and the chocolate. Mix until all the chocolate is melted. Mix well and bring chili to a simmer. Cover and simmer for about 20 minutes until the squash is cooked through. If your chili is drying up add a little more water.

Serve with sour cream (omit if vegan) and corn bread or tortilla chips. Enjoy.

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