Vegan Mediterranean-Spiced Chili

Einat Admony

1403 reviews

This plant-based chili is spicy and complex. A mix of legumes are stewed with Mediterranean spices to create a comforting yet new take on everyone’s favorite chili. A drizzle of creamy tahini on top is refreshing, and savory crunchy pita chips on the side are perfect to dip or crush on top for added texture

by
Einat Admony

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" inYiddish) is the James Beard nominated chef and owner of Balaboosta, the fine diningMiddle Eastern & Israeli restaurant and the beloved fast casual falafel chain, Taïm.
Admony is a pillar of the international Israeli cooking community. Her food tells anintricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to workin kitchens, and eventually landing in New York City as an ambitious young chef. After15+ years leading the New York culinary scene and establishing multiple restaurants,Admony continues to innovate and inspire with elevated yet comforting homestylecooking from her childhood.
Admony is a double-time champion and competitor of Food Network’s Chopped andThrowdown! with Bobby Flay. She has been featured by The New York Times, BonAppetit, HuffPost, Forbes, among many others. Admony has authored two cookbookswith Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient ofthe Great Immigrants award from Carnegie Corporation of New York for exemplarycontributions to American life.
Outside of leading several expanding food businesses, Admony can be found at homein Brooklyn or at her country house in the Hudson Valley, cooking for her two children,Liam and Mika, her husband and business partner, Stefan Nafziger, and a steadystream of dinner party guests.

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Why everybody loves this meal

Find a way to have the chips stay dry and crunchy. They always end up soggy. I use my own baked corn tortillas.

Harry · 09/13/23

Always a champ.

Matthew · 09/05/23

tasty

Helen · 08/30/23

Spicy and flavorful

Jennifer · 08/27/23

So tasty and filling. Loved this so much!

Kristina · 08/26/23

chips were somewhat soggy but it was still good

Jennifer · 07/13/23

So yummy! I loved the chips and the sauce made the chili creamy, as if I had put sour cream on it! Yum!

Jennifer · 06/15/23

I get this every time. Love it. Delicious and healthy and filling.

Nathania · 06/15/23

Nutritional Info

Calories

790

Protein

33g

Fat

24g

Carbohydrates

112g

Ingredients:

Black Beans, Canola Oil, Carrots, Celery, Chickpeas, Chili Paste, Chipotle In Adobo, Citric Acid, Corn, Cumin, Extra Virgin Olive Oil, Folic Acid, Garlic, Green Bell Pepper, Green Onions, Harissa, Kosher Salt, Lactic Acid, Lemon Juice, Malted Barley Flour, Niacin, Oat Fiber, Olive Oil, Onions, Organic Cane Sugar, Pure Ground Hulled Sesame Seeds, Red Bell Peppers, Red Kidney Beans, Reduced Iron Thiamine Mononitrate, Riboflavin, Rosemary Extractives, Salt, Sea Salt, Soybean Oil, Spices, Sugar, Sunflower Oil, Sweet Paprika, Tahini Paste, Tomato, Tomato Paste, Tomato Puree, Water, Wheat Flour, Yeast, Yellow Bell Peppers, Za'atar Spice

Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

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