Vegan Chile Colorado

Transform your dinner table with the rich, smoky, and deeply satisfying flavors of Vegan Chile Colorado. This plant-based take on the classic Mexican stew features a vibrant blend of dried guajillo, ancho, and pasilla chiles, which are toasted and blended into a velvety sauce enhanced with aromatic spices, canned tomatoes, and a touch of dark chocolate for subtle depth. Tender chunks of carrots, potatoes, and red bell peppers simmer in this bold chile sauce alongside protein-packed black beans, creating a hearty and wholesome meal perfect for any occasion. Ready in just over an hour, this vegan recipe is packed with authentic flavors and hearty vegetables, making it a soul-warming, meatless option for chili lovers. Serve it up with rice, tortillas, or a sprinkle of fresh cilantro for the ultimate plant-based comfort food experience!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 5 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 3 cups hot vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 large carrots, peeled and chopped
• 2 large potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 2 teaspoons cumin powder
• 1 teaspoon oregano
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 14 oz canned diced tomatoes
• 1 tablespoon dark chocolate, finely chopped
• 2 cups cooked black beans
• 0.25 cup chopped fresh cilantro

Directions

Step 1

Remove stems and seeds from the dried guajillo, ancho, and pasilla chiles. Toast them in a dry skillet over medium heat until aromatic, about 1-2 minutes per side.

Step 2

Place the toasted chiles in a bowl and cover them with hot vegetable broth. Let them soak for 15 minutes to soften.

Step 3

While the chiles are soaking, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, carrots, potatoes, and red bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally.

Step 5

Transfer the softened chiles along with their soaking liquid to a blender. Add the cumin, oregano, cinnamon, salt, pepper, and canned diced tomatoes. Blend until you have a smooth sauce.

Step 6

Pour the chile sauce into the pot with the vegetables and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes, stirring occasionally.

Step 7

Add the finely chopped dark chocolate and the cooked black beans to the pot. Stir well and continue to simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 8

Adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in the chopped fresh cilantro just before serving.

Step 9

Serve hot and enjoy your delicious Vegan Chile Colorado!

Nutrition Facts

Serving size	(2815.6g)

Amount per serving	% Daily Value*
Calories	2066.6

Total Fat 56.7g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 7.9mg	0%
Sodium 5992.1mg	0%
Total Carbohydrate 347.0g	0%
Dietary Fiber 93.2g	0%
Total Sugars 55.3g
Protein 71.3g	0%

Vitamin D 0IU	0%
Calcium 705.0mg	0%
Iron 32.2mg	0%
Potassium 8796.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 13.1%

Carbs: 63.6%