Red Wine Vegan Bean Chili

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Quick And Easy Delicious Chili

Try this delicious Red Wine Vegan Bean Chili for your next dinner or barbecue. It has a pleasant surprise of richness and a hint of cinnamon. Truly making it a one of a kind type of distinguished chili. Make this dish for the whole family because it makes 8 servings.

How To Make Red Wine Vegan Bean Chili

I first made this Red Wine Vegan Bean Chili with caned beans but found that I prefer using dry. You can choose for yourself which one works for you. I know that it is not always easy to use dried beans when in a pinch for time. Although, I use the Instant Pot I first pre cook the dried beans. I just let them come to a boil and let them sit with the lid on for ten minutes and it works really nice. Then I add them to the Instant Pot.

What Beans To Use For Red Wine Vegan Bean Chili

I really love this combo of pinto, black and red beans. All three beans have subtle different taste that I think work really well with this chili. Although, sometimes it is hard to find red beans so black and pinto work fine as well. Unless you have kidney beans they could also replace the red beans. They do have a tougher shell than the other two pinto and black beans.

Red Wine Vegan Bean Chili. Photo by Spicy Saucy Vegan

What Wine To Use For Red Wine Vegan Bean Chili

I first made this chili with way too much red wine. Cutting the amount down to a half of a cup worked out great. Beans don’t absorb the wine quit like meat or tofu does so it’s good to use less. I used a Malbec red wine and it didn’t work well. I suggest a Spanish Rioja red wine or a very good red Cabernet.

Using The Perfect Spanish Spices

The spices are key to making this Red Wine Vegan Bean Chili come out just so. I have spent many trial and errors in this perfect combo. I feel the cinnamon in this dish really works well with the hint of red wine sweetness. Cinnamon can be spicy but I find it can also be a little sweet. Perfect to complement the tomato base as well. Plus, Cinnamon, cumin and chili powder go very well together creating a very authentic Spanish dish.

The Secret Rich Beefy Taste Ingredient

To really give this dish a rich beefy taste please try and invest in some Turkey Tail Mushroom Powder. It is really worth it’s purchase in gold. I use this mushroom powder in so many dishes to give it that extra rich woodsy beefy richness. This is a vegan must have in their repertoire of base flavoring. Medically Turkey Tail has had write ups for helping with leaky gut syndrome. I’m not a doctor but you can research that for yourself if your interested.

I hope you like this creation of Red Wine Vegan Bean Chili. Enjoy!

More Recipes You May Like:

Gluten Free Vegan Meatloaf

Vegan Green Gumbo

Rainbow Chili Farro Salad With Garlic Lime Vinaigrette

Miso Potato Barley Stew

Vegan Maple Caramelized Onion Tart With Cayenne Bourbon Sauce

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Red Wine Vegan Bean Chili

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Spanish
  • Diet: Vegan

Description

This chili is a rich dish and can be topped with most any of your favorite Spanish toppings. You can make this chili a day ahead of time. The longer this chili sits the better the flavors mingle together. It is good for up to five days. Enjoy!


Ingredients

Units Scale
  • 1/2 cup Dried Black Beans
  • 1/2 cup Dried Red Beans
  • 1/2 cup Dried Pinto Beans
  • 3 Tbsp Olive Oil
  • 1/2 Red Pepper (Chopped)
  • 1 med Yellow Onion (Diced)
  • 5 Large Garlic Cloves (Minced small)
  • 1 1/2 cups Vegetable Broth
  • 1/2 cup Red Wine
  • 1 16oz can Diced Stewed Tomatoes (Undrained)
  • 2 1/2 Tbsp Tomato Paste
  • 2 1/2 Tbsp Chili Powder
  • 2 Tbsp Cumin Powder
  • 3/4 tsp Cinnamon
  • 2 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Sea Salt
  • 1/2 tsp Turkey Tail Mushroom Powder
  • Cayenne Powder (To your liking)


Instructions

  1. For Dried Beans read the instructions on the bag or use an Instant Pot. I used an Instant Pot. First I pre-boiled my beans in a medium pot. Let dried beans come to a boil with lid on and turn off the heat. Keep beans covered and let sit for ten minutes.
  2. Transfer the drained boiled dried beans to the Instant Pot. Cover beans with fresh water up to three inches above the beans. Cover and turn the beans on to cook for 24 minutes.
  3. While the beans are cooking cut up your garlic, onions and red peppers.
  4. After beans are done cooking heat up a large cooking pot on medium heat and add the 3 Tablespoons of olive oil. Heat the oil and add the garlic, onions and red peppers. Saute until soft and the onions are glassy
  5. While the garlic, onions and red peppers are cooking add and stir in the oregano.
  6. When the onions are glassy add the cooked drained beans to the pot.
  7. Add the diced undrained stewed tomatoes, vegetable broth and red wine. Stir well.
  8. Add in the tomato paste and stir well again.
  9. Add the chili powder, cumin powder, cinnamon, onion powder, salt, turkey tail powder (optional) and cayenne powder.

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