Vegan Coconut Chili

Go ahead and wipe that smirk off your face. I’m about to present you with the ultimate in comfort food and you’ll want to keep an open mind for this one.

It’s still cold here in D.C. which means there’s ample time to squeeze in a few more hot soup recipes before Spring. Last post, I told you all about my obsession with coconut oil. Tonight, I decided to put it to the test in a savory dish and boy, am I glad I did.  This might be my favorite chili recipe to date.  That said, feel free to experiment with it.  As long as you keep the staple ingredients (coconut oil, coconut milk, onions, garlic, and spices) you can get creative with the rest.

Ingredients:

1 generous tablespoon coconut oil

1/2 teaspoon garam masala

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 cup chopped onion

2 cloves garlic (minced)

1/2 cup chopped mushrooms (optional)

1/2 cup sliced radishes (optional)

1 can diced tomatoes (petite diced or crushed would work too)

1 can black beans (drained)

1 can red beans (drained)

1 can white or pink beans (drained)

1 small nub (thumb-sized) of fresh ginger (minced or grated)

1 cup coconut milk

1 cup tomato sauce

3/4 carton veggie stock

salt to taste

 

Directions: (Makes about 6 servings)

In a soup pot, on medium high heat, melt the coconut oil and add the onions. Cook down for several minutes until the onions are caramelized (nice and soft).

Lower the heat to medium and add in garlic, garam masala, cinnamon, cumin, and ginger.  Your kitchen should smell pretty amazing at this point.

Next, add in the radishes and mushrooms and cook for 4 to 5 minutes.

Add the beans and stir.

Then, pour in the tomatoes, tomato sauce, coconut milk, veggie stock and a teaspoon of salt. Cover with a good fitting lid and bring to a boil and then reduce to a simmer for 10 to 15 minutes. Remove the lid for the last 5 min or so. The stock should thicken up slightly. Taste regularly and add a bit more salt if needed. I tend to put about a tablespoon total in this amount of soup.

Sprinkle shredded coconut on top and serve. In our house, there was literally silence as we licked our bowls clean. It’s that good!

Try not to eat the entire pot in one sitting!

Other posts you may enjoy:

1. Curried Black Bean, Coconut, and Sweet Potato Soup
2. Vegan Chocolate Coconut Pudding and a Product Review
3. Indian Spiced Chili
4. White Bean and Onion Soup with Puya Chili Oil Croutons
5. Coconut Oil Winner And A Recipe!

Tagged as: chili, coconut milk, coconut oil, dinner, food, healthy recipes, soup, tomatoes, vegan, vegetarian