Vegan Smoked Paprika And Black Bean Chili Recipes

VEGAN SMOKED PAPRIKA AND BLACK BEAN CHILI

Vegan Smoked Paprika and Black Bean Chili image

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Provided by Karielyn Tillman

Number Of Ingredients 12

Ingredients

Ingredients
2 cups organic onion (diced)
4 cloves organic garlic (freshly crushed)
2 tablespoons 100% pure avocado oil
2 cups organic red bell peppers (diced)
3 cups organic tomatoes (diced)
2 tablespoons organic fresh cilantro (chopped)
2 cans 365 Everyday Value organic black beans (15 ounce cans)
2 teaspoons 365 Everyday Value organic ground smoked paprika
2 teaspoons 365 Everyday Value organic ground cumin
2 teaspoons 365 Everyday Value organic ground chili powder
2 teaspoons Himalayan pink salt

Steps:

Directions
Prepare the veggies: dice the onions, bell peppers and tomatoes
In a large saucepan, add the avocado oil, garlic and onions and sauté on medium/high heat for about 2 - 3 minutes, or until the onions are soft.
Add the tomatoes, red bell peppers, cilantro, cumin, smoked paprika, Himalayan pink salt and black beans (entire cans); simmer uncovered on low heat for 10 - 15 minutes, or until the tomatoes and bell peppers are soft. Adjust seasonings to your preference.
Optional: top with diced tomatoes, sliced fresh jalapenos, chopped cilantro, etc.

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

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