Vegan Chili
Hearty and spicy vegan chili with beans, vegetables, and rich tomato sauce.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, diced bell pepper, and diced carrot. Cook for another 5 minutes, stirring occasionally, until vegetables soften.
Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices and release their aroma.
Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens.
Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro.
Chef's Tips
- Bean Variations: Use any beans you like—pinto, chickpeas, or white beans work well too.
- Spice Level: Adjust cayenne pepper to control the heat. Add more for extra spice or omit for a milder chili.
- Texture Tip: For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- Toppings: Serve with avocado slices, vegan sour cream, or shredded vegan cheese for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
