Vegan Potato Chili
Vegan Potato Chili
Vegan Potato Chili

Vegan Potato Chili

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Prep Time

20 minutes
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Cook Time

60 minutes
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Serves

6-8

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Ingredients

  • 1.5 lb EarthFresh Organic Baby Red Potatoes
  • 2 tbsp olive oil
  • 1 package vegan ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 red chili, minced
  • 2 tbsp Mexican chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chickpeas, drained and rinsed
  • 2 cups black beans, drained and rinsed
  • 6 cups plum tomatoes and juices
  • 2 cups low-sodium vegetable broth
  • ½ cup fresh cilantro, chopped, for garnish

Directions

Wash and dry potatoes, then quarter them. Set aside.

Heat olive oil in a large frying pan over medium heat. Add in vegan ground beef, onion and garlic, and sauté for 2 minutes. Add the red peppers, green peppers and red chili, and cook for an additional 5 minutes. Stir in Mexican chili powder, cumin, smoked paprika, coriander, cayenne pepper, oregano, garlic powder, onion powder, brown sugar, salt and pepper.

Transfer to a large soup pot and stir in chickpeas, black beans, tomatoes and broth. Add in the potatoes and bring to a boil for 5 minutes. Reduce heat to a simmer and cover pot with a lid. Continue cooking over low heat for 45 minutes, until potatoes are fork tender.

Remove Vegan Potato Chili from the stove and spoon into bowls. Garnish with fresh cilantro. Enjoy!

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