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This vegetarian chili is loaded with beans, fire-roasted tomatoes, sweet corn, and garlic for a hearty meal that can be prepped in advance and ready for busy nights. Adding tahini right before serving makes this the ultimate creamy, rich chili!
Hearty Vegetarian Tahini Chili
2 Tbsp extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
3 Tbsp chili powder
1 tsp ground cumin
1/4 tsp sea salt
4 tsp coconut amino acids
1 (4oz) can mild green chilis
1 (28 oz) can fire roasted tomatoes
1 (15 oz) can black beans, rinsed and drained
- 1 (15oz) can kidney beans, rinsed and drained
2 cups roasted corn (frozen or canned)
2-3 cups vegetable broth
- 1/3 cup Soom Premium or Organic Tahini plus extra for topping
Optional toppings: sliced avocado, parmesan cheese, diced jalapeno, cilantro
- In a large skillet, saute olive oil, onion, and garlic over medium heat for about 10 minutes until garlic is fragrant and onions are slightly browned.
Stir the chili powder, cumin, sea salt, and coconut aminos. Transfer to a large crockpot.
Add the green chilis, fire-roasted tomatoes, beans, corn, and enough vegetable broth to cover beans. Cover and cook on high for 4 hours or on low for about 6 hours.
Taste and adjust seasonings as needed. Before serving, stir in tahini until creamy. Serve with toppings of choice and a side of tortilla chips.
- In a large stock, pot saute olive oil, onion, and garlic over medium heat for about 10 minutes or until garlic is fragrant.
Mix in the chili powder, seasonings, coconut aminos, green chilis, and fire-roasted tomatoes.
- Add beans, corn, and vegetable broth and bring to a boil. Reduce heat, cover, and allow to simmer for 45 minutes to 1 hour until the chili thickens. Stir, and season to taste.
Before serving, stir in tahini until creamy. Serve with toppings of choice and a side of tortilla chips.
Storage: Store in an airtight container in the refrigerator for up to 4 days
Recipe & Photography: Selena Sharpless
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