One-Pot Vegan Red & Black Bean Chili

🥘 Ingredients

• black beans
  15 oz
• black pepper
  ¼ tsp
• blue corn tortilla chips
  ½ cup
• cooking oil
  1 tbsp
• diced tomatoes
  14½ oz
• hot sauce
  1 tsp
• jalapeño
  1 piece
• kidney beans
  15 oz
• mexican spice blend
  1 unit
• salt
  ½ tsp
• scallions
  3 pieces
• tomato paste
  2 tbsp
• vegan crema
  ⅓ cup
• veggie stock concentrate
  1 unit
• water
  ¼ cup

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Wash and dry all 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.

   scallions: 3 pieces, jalapeño: 1 piece
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened ⏱️ 2 minutes to ⏱️ 3 minutes . Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined ⏱️ 1 minute to ⏱️ 2 minutes .

   cooking oil: 1 tbsp, tomato paste: 2 tbsp
3. 

   3

   To same pot, add diced tomatoes , kidney beans and their liquid, black beans and their liquid, mexican spice blend , veggie stock concentrate , water , salt , and black 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 minutes to ⏱️ 10 minutes . Taste and season chili with salt and pepper.

   diced tomatoes: 14½ oz, kidney beans: 15 oz, black beans: 15 oz, mexican spice blend: 1 unit, veggie stock concentrate: 1 unit, water: ¼ cup, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   While chili simmers, in a small bowl , combine vegan 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 blue corn tortilla chips on the side.

   vegan crema: ⅓ cup, hot sauce: 1 tsp, blue corn tortilla chips: ½ cup