Vegan Sriracha Chili -- This hearty chili is comforting on a cold day and makes a great wholesome plant based meal. | mindfulavocado
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Vegan Sriracha Chili

This hearty chili is comforting on a cold day and makes a great wholesome plant based meal. Packed with vegan protein and adds a little kick with one of my favorite condiments - Sriracha! Make a big batch to eat all week and have it with a side of cornbread. This is a meal you wont regret.
Course Dinner, Lunch
Cuisine Gluten Free, Plant Based, Soup, Vegan, Vegetarian
Keyword spicy chili recipe, stove top chili, vegan chili recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 297kcal
Author Amanda

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 red pepper diced
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 3/4 cup Sriracha
  • 1 14 oz can can black beans
  • 1 14 oz can can white beans
  • 1 14 oz can can kidney beans
  • 1 28 oz can can diced tomatoes
  • 1 cup frozen corn
  • 1 cup water or vegetable stock

Instructions

  • Place soup pot on medium heat
  • Add olive oil and onions. Sautée until translucent.
  • Add garlic and pepper, stir well
  • Mix in chili powder, cumin and Sriracha and cook until vegetables are soft
  • Add remaining ingredients and let simmer for 20 minutes
  • Remove from heat and garnish with cilantro and extra Sriracha (optional)

Nutrition

Serving: 1bowl (1/4 recipe) | Calories: 297kcal | Carbohydrates: 52.1g | Protein: 12g | Fat: 5.8g | Saturated Fat: 0.8g | Sodium: 382mg | Fiber: 13.1g | Sugar: 10g