Vegan Black Bean and Wild Rice Chili
A zippy chili loaded with rice, grains, and black beans gets a subtle sweetness from vegan honey and acorn squash.
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Servings: 6
Calories: 283kcal
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 1 jalapeńo, trimmed and minced
- 1 pound acorn squash, peeled, trimmed, seeded, and diced into bite-sized cubes; or use butternut squash or sweet potatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- Cayenne powder to taste
- 2 tablespoons tomato paste
- 2 15-ounce cans black beans drained
- 6 cups vegetable stock or water
- 1 cup 7 Grains Mix or use preferred brown or wild rice blend
- Salt and pepper
Roasted tomatillos (see note):
- ¾ pound tomatillos, husked and rinsed under warm water
- 1 jalapeño, trimmed
- 4 scallions, trimmed
- 1 tablespoon neutral oil
- 1–2 tablespoons vegan honey optional
For serving, optional:
- 2 scallions, trimmed and minced
- ¼ cup loosely packed cilantro leaves, minced
- 2 limes, quartered
- 1 avocado, peeled, pitted, and diced
- Vegan sour cream
Instructions
Start the chili:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the diced onion and minced jalapeño and sauté for 5 minutes. Add the acorn squash and season with salt and pepper. Cook for 3–5 minutes.
- Add the chili powder, ground cumin, garlic powder and toss to coat. Add cayenne powder if desired. Cook for 1 minute until fragrant.
- Add the tomato paste and stir to coat the vegetables in the paste. Cook for 1 minute.
Simmer the chili:
- Add the black beans and vegetable broth. Bring to a boil. Add the wild rice and reduce the heat to low. Simmer uncovered for 30–45 minutes or until the rice is tender and the chili is thickened and reduced. Taste and season.
Roast the tomatillos:
- Preheat oven to 450ºF.
- Place the tomatillos, jalapeńo, and scallions in a skillet or baking sheet and toss with 1 tablespoon neutral oil. Transfer to the preheated oven and roast for 20 minutes until charred, flipping once midway through cooking. Remove from the oven and let cool for a few minutes.
- Transfer the tomatillos, jalapeńo, and scallions to a food processor with the vegan honey. Pulse until completely smooth. Taste and add more honey if your tomatillos are particularly zingy.
Finish the chili:
- Pour the tomatillo mixture into the chili and continue simmering until the rice is tender. Taste and season.
To serve:
- Spoon the chili into bowls and garnish with your favorite toppings. Enjoy!
Nutrition
Calories: 283kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 95mg | Fiber: 5g | Sugar: 30g