Vegan Chili Bowl
Since I have a plant-based diet, a vegan chili bowl (or casserole) has a big place in my weekly routine (and in my heart). This Mexican style bowl has gorgeous flavors and tastes D.E.L.I.C.I.O.U.S.
I have cooked many meat free chili recipes and finally, I found my own version with a succulent topping. It’s here, Guys !
The big plus of this vegan bowl is the beans that are high in protein. Beans make up a large portion of my diet. So it’s a 5 stars recipe!
Don’t think you have to cook for hours. I share here our very easy vegan chili bowl recipe that still tastes like heaven and that you can cook after work during the week. If you have more time or you want to cook for your friends, feel free to take the time to cook your beans first. It will add a bit of crunchiness to the dish. But with organic beans cans, it’s delish too.
Secret for this bowl is the topping !
This vegan chili bowl will be at his BEST (and I am sure you’ll agree like the rest of my family) if you add on top (it is like a cherry on the cake) :
a dollop of my raw mayo or some almond yoghurt,
1/3 ripe avocado cut into pieces,
some spring onions or jalapeno,
some fresh coriander leaves,
a drizzle of lime !
Why not to wrap it up? More ideas please !
It is an incredible great choice to stuff some of this vegan chili into a large tortilla rather than enjoying it into a bowl. Nowadays you find a lot of healthy tortilla in the supermarkets. So it’s easy.
If you want to try to do your very own wrap, you should try this delicious recipe of my gluten free wrap ! They are packed with a lot of vitamins & nutrients and they are really (really) tasty !
Another option would be to use lettuce leaves instead of tortillas to wrap and eat it. When it comes to eat healthy, there are always a full of gorgeous ideas even if people thinks the opposite.
Top Tip about tomato passata?
I use tomato passata for this tasty vegan chili bowl. Have you ever wonder what is exactly tomato passata? Actually it is tomato sauce in its rawest form.
I have discovered that it is the base for almost all Italian tomato sauces. Passata is uncooked tomato puree without seeds or skins which is seasoned. You can find a big variety of organic passata at Live Well store in Bahrain where I use to go.
Healthy vegan chili bowl and…
Mexican style -Ole-, fulfilling, creamy & flavorful !
If you make it
If you make the vegan chili bowl, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGAN CHILI BOWL
Ingredients
CHILI BOWL
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 large red onion, chopped
- 1 capsicum, cut into pieces
- 1 can black beans, drained and rinsed, (or 1 1/2 cups dry black beans, soaked overnight and cooked)
- 1 can red kidney beans, drained and rinsed , (or 1 1/2 cups dry red Kidney beans, soaked overnight and cooked)
- 1 tbsp tomato paste
- 1 can chopped tomatoes or 4 large fresh tomatoes
- 500 ml tomato passata
- 1 tbsp balsamic vinegar
- 1 bay leave
- 1 ½ tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika (sweet)
TOPPING (per bowl)
- ¼ ripe avocado, cut into pieces
- 1 dollop of our raw mayo or non dairy yoghurt of your choice (we like almond)
- Few pieces of spring onions or jalapeno
- Few fresh coriander leaves
- 1/3 lime, squeezed on top
Instructions
- Heat the olive oil in a large saucepan over medium heat and fry the onion and garlic until softened. Add the tomato paste and stir well for 1 minute and until well combined.
- Add the chopped tomatoes and the capsicum and stir well before adding the passata. Add the passata.
- Add all spices (bay leave, oregano, thyme, paprika, cumin, chili, salt & pepper) and the balsamic vinegar. Stir well and let it simmer for about 5 to 7 minutes.
- Stir in all the beans and let it simmer for another 10 minutes, stirring occasionally.
- Taste and season along your taste with more black pepper, salt and hot chili.
- Take the bay leave out.
- Serve it into bowls and add the avocado, raw mayo (or non dairy yoghurt), spring onions or jalapeno (cut into pieces), fresh coriander leaves. Squeeze some fresh lime on top !
