Best 2 Vegan Smoked Paprika And Black Bean Chili Recipes

VEGAN SMOKED PAPRIKA AND BLACK BEAN CHILI

Vegan Smoked Paprika and Black Bean Chili image

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Provided by Karielyn Tillman

Number Of Ingredients 12

Ingredients

Ingredients
2 cups organic onion (diced)
4 cloves organic garlic (freshly crushed)
2 tablespoons 100% pure avocado oil
2 cups organic red bell peppers (diced)
3 cups organic tomatoes (diced)
2 tablespoons organic fresh cilantro (chopped)
2 cans 365 Everyday Value organic black beans (15 ounce cans)
2 teaspoons 365 Everyday Value organic ground smoked paprika
2 teaspoons 365 Everyday Value organic ground cumin
2 teaspoons 365 Everyday Value organic ground chili powder
2 teaspoons Himalayan pink salt

Steps:

Directions
Prepare the veggies: dice the onions, bell peppers and tomatoes
In a large saucepan, add the avocado oil, garlic and onions and sauté on medium/high heat for about 2 - 3 minutes, or until the onions are soft.
Add the tomatoes, red bell peppers, cilantro, cumin, smoked paprika, Himalayan pink salt and black beans (entire cans); simmer uncovered on low heat for 10 - 15 minutes, or until the tomatoes and bell peppers are soft. Adjust seasonings to your preference.
Optional: top with diced tomatoes, sliced fresh jalapenos, chopped cilantro, etc.

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

Tips:

For a smoky flavor, use smoked paprika. You can adjust the amount to your preference.
To make the chili spicier, add more chili powder or cayenne pepper. You can also add a diced jalapeño pepper.
If you don't have any vegetable broth, you can use water instead. However, the broth will add more flavor to the chili.
To make the chili thicker, add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Then, stir it into the chili and cook until thickened.
Serve the chili with your favorite toppings, such as sour cream, avocado, diced tomatoes, shredded cheese, or tortilla chips.

Conclusion:

This vegan smoked paprika and black bean chili is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. The chili can be served with a variety of toppings, such as sour cream, avocado, diced tomatoes, shredded cheese, or tortilla chips. So next time you're looking for a quick and easy vegan meal, give this chili a try!