Vegan Red Beans Chili Stew
This Vegan Red Beans Chili Stew is smoky, savory and packed full of delicious flavors. This is my healthy vegan take on the Traditional Southern Red Beans And Rice recipe. It's melt-in-your-mouth delicious and loaded with healthy vegetables.
Ingredients
- 3 cans Red Kidney Beans
- 2 Red Onions Chopped
- 3 cloves Garlic Minced
- 1 Green Bell Pepper Chopped
- 4 large Carrots Chopped or sliced
- 1 tbsp Hot Sauce
- ½ tsp dried Chili Flakes
- 1 tsp Dried Thyme
- 1 tbsp Smoked Paprika
- Pinch of salt
- Pinch of Pepper
- 1 tbsp Tamari or Soy Sauce
- 1 cup Vegetable Broth
- 1 can Canned chopped Tomatoes
- 1 tbsp Brown Sugar
- ½ cup Coconut Yoghurt optional
- 1½ cup Dried Brown Rice
- 1 tbsp Coconut Oil
Instructions
- Cook the rice as instructed on the package.
- Heat coconut oil in a large skillet. When the oil is melted, add the chopped carrots and let them cook for a few minutes at medium high heat while stirring occasionally.
- Next, add the chopped red onions, garlic and bell peppers and let the vegetables cook for a few more minutes. Season with salt, pepper, chili flakes, tamari sauce, hot sauce, thyme and smoked paprika and mix until everything is combined.
- Let the spices cook for a minute with the vegetables, before adding the red kidney beans and the vegetable broth. Stir in the diced tomatoes and bring the sauce to a boil. Once the sauce starts to bubble, turn the heat down so the dish simmers.
- Stir in the brown sugar and everything simmer for 5 minutes.
- Next, add the coconut yogurt (optional) and season the dish to taste. Let the dish simmer for 20 minutes, until the sauce has thickened and the vegetables are tender.
- Serve the Chili stew with a side of rice and garnish with fresh herbs. Enjoy.