Vegan Coconut Chili

March 7, 2011

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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).

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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.

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Add the beans and stir.

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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.

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

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Try not to eat the entire pot in one sitting!

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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!

{ 19 comments }

Nicole December 14, 2014 at 2:04 am

This was amazing! I though all the ingredients sounded delicious so Iade it for our annual chili cook off of about 20 entries and won!!! Everyone loves it and the balance and unquie flavors! Try it! Thanks for sharing!!!

Jon June 18, 2014 at 4:31 pm

This was amazing. Perfect for a cool rainy night, and then the leftovers for lunch the next day (hot and sunny) were just as good if not better. I added half of an habanero pepper, finely minced, which provided just a slight kick, and complimented the coconut nicely.

Marty March 20, 2013 at 11:38 am

Made this last night and it was delicious. My 18 month old loved it too :) Thanks!

Jen @ Keepitsimplefoods March 21, 2013 at 9:44 pm

Yay! Your baby already has great taste! ;)

Belle October 7, 2011 at 12:56 am

Sounds great, but would it fall into the vegan category if it has chicken stock????

Jen @ Keepitsimplefoods October 7, 2011 at 8:12 am

The recipe calls for vegetable stock (“veggie” stock).

Gretchen @ Honey, I Shrunk the Gretchen! March 14, 2011 at 11:26 pm

OMG. MUST. MAKE.

Chili = LOVE.
Coconut = LOVE.
Vegan = Necessary since that’s what I’m doing for Lent this year!

WIN-WIN-WIN!

Jen @ Keepitsimplefoods March 15, 2011 at 11:25 am

Sounds like the perfect recipe for you, lady! Get cookin! ;)

Teresa (Teresa Tastes & Travels) March 9, 2011 at 7:38 pm

Oh, my! I can almost smell the spices, it sounds so good!

Stephanie March 9, 2011 at 6:44 pm

This is a unique flavor combo. I love coconut and I love chili so I am definitely interested in trying it! I’ve heard so much good stuff about coconut oil and it’s been on my list to try. I should get some soon before it warms up and chili won’t be as appealing anymore.

Jen @ Keepitsimplefoods March 9, 2011 at 10:32 pm

Definitely give it a try and let me know how you like it. It’s a strange flavor combo but it really works!

Tiff March 9, 2011 at 12:37 pm

I’m SO making this–thanks lady!

Jen @ Keepitsimplefoods March 9, 2011 at 1:09 pm

Great! Let me know how it turns out!

Julie @ Lettuce Choose Healthy March 8, 2011 at 7:38 pm

great recipe, thanks! .. I love the last line of your post :-)

Jen @ Keepitsimplefoods March 8, 2011 at 8:56 pm

Thanks, Julie! My words are true- it’s hard to stop at just one bowl!

LauraJayne March 8, 2011 at 4:35 pm

That chili looks amazing! We’re still in “winter”-mode here, so any warm and comforting food is in desperate need!

Jen @ Keepitsimplefoods March 8, 2011 at 4:53 pm

Thanks, LauraJayne! This soup will warm your heart. Let me know how you like it!

Homer March 8, 2011 at 9:51 am

I’ll admit, I wouldn’t have put chili and coconut together on my own, but I love them individually and the more I think about it, the flavor combination would work. I’m definitely going to give this one a try!

Jen @ Keepitsimplefoods March 8, 2011 at 10:51 am

It’s a unique combination, but is so flavorful! I was surprised how much I liked it. Thanks, Homer!

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