Vegan Chile Colorado
Savor the bold, smoky flavors of Vegan Chile Colorado, a plant-based twist on a classic Mexican stew that’s perfect for hearty dinners. This recipe features a medley of dried guajillo, ancho, and pasilla chiles, toasted and blended into a rich, aromatic sauce with warming spices like cumin, oregano, and cinnamon. Loaded with tender potatoes, carrots, red bell pepper, and protein-packed black beans, this vibrant dish is simmered to perfection and finished with a touch of dark chocolate for deep, complex flavor. Packed with wholesome ingredients and smothered in spicy goodness, this dish is dairy-free, gluten-free, and sure to please vegans and non-vegans alike. Serve it hot, garnished with fresh cilantro, for a satisfying comfort food experience infused with authentic Mexican flair! Perfect for those seeking vegan dinner recipes or Mexican-inspired meals.
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Recipe Information
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
Instructions
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.
Place the toasted chiles in a bowl and cover them with hot vegetable broth. Let them soak for 15 minutes to soften.
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.
Add the minced garlic, carrots, potatoes, and red bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally.
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.
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.
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.
Adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in the chopped fresh cilantro just before serving.
Serve hot and enjoy your delicious Vegan Chile Colorado!
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 347.0 g | 126% | |
| Dietary Fiber | 93.2 g | 333% | |
| Total Sugars | 55.3 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 8797 mg | 187% | |
*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.
