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One-Pot Vegan Red & Black Bean Chili with Vegan Spicy Crema & Tortilla Chips

Classic chili flavors abound in this hearty vegan spin, with just five minutes of prep, one pot to clean, and a vegan crema for drizzling! It starts with scallions and jalapeño sizzling in the pot; next come the red and black beans, tomatoes, and our blend of Mexican seasonings. Thirty minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with crema, jalapeño, hot sauce, and a bright flourish of scallion greens plus blue corn chips for dipping. Now bring out the big spoon, and get to work!

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Spicy Easy Prep Easy Cleanup Vegan Seasonal New dinners
Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 scallions
  • 1 jalapeño
  • 1 tomato paste
  • 14 oz diced tomatoes
  • 1 kidney beans
  • 1 black beans
  • 2 tbsp mexican spice blend
  • 1 veggie stock concentrate
  • 4 tbsp vegan crema
  • 1 tsp hot sauce
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1.5 oz blue corn tortilla chips
  • 4 scallions
  • 2 jalapeños
  • 2 tomato pastes
  • 28 oz diced tomatoes
  • 2 kidney beans
  • 2 black beans
  • 4 tbsp mexican spice blend
  • 2 veggie stock concentrates
  • 8 tbsp vegan crema
  • 2 tsp hot sauce
  • salt
  • pepper
  • 1 tsp cooking oil
  • 3 oz blue corn tortilla chips

Instructions

  1. • Wash and dry produce.
    • Trim and thinly slice scallions, separating whites from greens.
    Halve jalapeño lengthwise, removing ribs and seeds for less
    heat. Cut one half into half-moons; mince remaining jalapeño.
  2. • Heat a drizzle of oil in a large pot over medium-high heat.
    Add scallion whites and minced jalapeño. Cook, stirring,
    until softened, 2-3 minutes.
    • Stir tomato paste into pot with scallion mixture. Cook,
    stirring, until dark red and combined, 1-2 minutes.
  3. • To same pot, add diced tomatoes, kidney beans and their
    liquid, black beans and their liquid, Mexican Spice Blend,
    stock concentrate, ¼ cup water (½ cup for 4 servings), salt,
    and pepper; stir to combine. Cover pot and bring to a simmer.
    • Once simmering, uncover and cook, stirring occasionally and
    scraping up any browned bits from bottom of pot, until
    slightly thickened and flavors meld, 8-10 minutes.
    • Taste and season chili with salt and pepper.
  4. • While chili simmers, in a small bowl, combine crema with
    hot sauce to taste. Season with salt and pepper.
    • Divide chili between bowls. Drizzle with as much spicy
    crema and sliced jalapeño as you like. Garnish with scallion
    greens and serve with tortilla chips on the side.