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Vegan Chili
How to make a hearty vegan chili using pasta, red beans and refried beans. This vegan chili is made in the Dutch oven
Course
Main Course
Cuisine
American
Prep Time
20
minutes
Cook Time
1
hour
40
minutes
Total Time
2
hours
Servings
5
people
Calories
241.94
kcal
Author
Healing Tomato
Equipment
6 Quart Dutch Oven
Soup Ladle
Ingredients
2
Tbsp
extra virgin olive oil
1/4
onion
finely diced
5
cloves
garlic
4
stalks
celery
chopped, I used small celery stalks
16
oz
Butternut Squash
cubed
15
oz
fire roasted tomatoes
1
Bell Pepper
julienned
3
tsp
salt
1
tsp
thyme
1
tsp
dill
1
tsp
marjoram
2
tsp
cumin-coriander powder
2
tsp
chili powder
adjust to taste
1
Thai chili
optional
2
cup
corkscrew pasta
uncooked
8
cup
water
1/2
cup
vegetable stock
optional
2
bay leaf
1/2
cup
refried beans
1/2
tsp
lemon pepper
Instructions
Preheat oven to 400 degrees
Place dutch oven on stove and heat on medium heat. I always makes sure the dutch oven is warm before I add any ingredients
Add the oil and onions, cook for about 4 minutes on medium until they are translucent
Add grated garlic to the Dutch oven
Add chopped celery to the onions in the Dutch oven
Next, add green Bell Peppers, julienned
Add 1lb (16oz) cubed butternut squash
Add red kidney beans into the Dutch oven (cooked, from a can, drained)
Open one can of Fire-roasted tomatoes and put them into the Dutch oven
Add the dried spices (Thyme, dill, marjoram, cumin-coriander powder and chili powder)
Add uncooked corkscrew pasta (or any thick pasta) and water. Mix well
Add 2 Bay Leaves and close the lid
Place the Dutch Oven in the oven and cook for 90 Min. Turn off the oven
After 90 min, open the Dutch oven just enough so that you can remove the bay leaves
Add refried beans, lemon pepper and lemon juice to the Dutch oven. Mix well
Place it back into the oven. The oven will still be hot, so, no need to turn it on
Remove after 10 Min, mix it and this vegan chili is ready to serve
Video
Notes
Nutrition info is approximate