A healthy cannabis-infused vegan chili recipe
The best chili recipe is one that you don’t have to put too much thought into, but unfortunately, if you are following a vegan diet, that can be challenging to find. Most chili recipe options come paired with some kind of staple, meat for protein and flavor, but you might be surprised to learn how tasty a veggie-based chili can be.
This particular vegan chili recipe is so good that most meat-eaters won’t even realize it’s missing what they’d likely consider being a vital ingredient, and since the included vegetables are chock full of powerful revitalizing vitamins, they will also feel better for longer once they test it out.
The biggest problem you might find with this chili recipe is that it is a potent combination of ingredients that are really easy to overindulge in, so we highly recommend that you split each portion before it’s served, for the best chance at the ideal experience.
The best vegan chili recipe
This chili recipe offers a nice blend of both sweet and spicy flavors that can be adjusted and enhanced to your preference with a bit of trial and error. If you want some extra heat, then you can substitute the bell peppers for jalapeno ones, and if you’re on the other side of the fence, and wanting a sweeter chili, then you can take the flavor down a notch by cutting the called for chili powder in half, and you’ll still be left with a delicious and hearty meal.
Preparation time: 5 minutes
Cooking time: 1 hour 6 minutes
Calories: 211 per serving
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 3 garlic cloves (minced)
- 2 bell peppers (cored and diced)
- 1 medium cooking onion
- 2 cups fresh tomatoes (diced)
- 1 ½ cups tomato sauce
- 1 cup carrots (shredded)
- ½ cup bulgur (lightly rinsed)
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 heaping tablespoon cannabutter
- 1 ½ teaspoons salt
- Large pot
- Mixing spoon
To start, you will need to warm up a large cooking pot over medium heat.
Toss in the cannabutter and wait for it to melt before adding the pepper, carrots and onions to the pot to sauté for approximately 5 minutes, or until the onions are soft and translucent.
Now add in the garlic and sauté the ingredients in the pot together for a full minute.
Stir the mixture well to ensure that all of the flavors are thoroughly combined, then add the cumin, bulgur, and chili powder to the pot.
Add the remaining ingredients and give everything another good stir, and then slowly bring the ingredients up in temperature until they reach a steady boil.
Once the chili begins to bubble, it doesn’t take long to burn, so be sure to mix it well every 5 minutes and reduce the heat so that it can all gently simmer together for approximately one hour.
Finally, remove the freshly made vegan chili from the heat and serve it either alone or with a topping like shredded cheese, sour cream, or your favourite dressing.