Hearty Vegan Chili (30 minute!)

Chilly? Chili! The award for ultimate cold-weather comfort food definitely goes to chili. Thick, dense goodness packed with nutrients and protein that warms you from the inside out. I love hugging a bowl of this in front of the fire on chilly days. Especially Sundays as we hang around and watch football 🏈 It's super satisfying with hearty beans and veggies in a thick, flavorful tomato sauce. Whether you're vegan or not, it always seems to be a crowd pleaser! 😊 I keep ours mild (toddler in the house) so add cayenne pepper or chipotle if you want to kick it up. We love this version, but feel free to play around with other veggies: I love adding zucchini, or you can try butternut squash or corn for a little sweetness!

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Vegan, gluten-free
Serves 4

Ingredients
1 onion
1 red bell pepper
4 cloves garlic
15 oz. can kidney beans
15 oz. can black beans (or pinto, etc.)
15 oz. can diced tomatoes (I use petite diced)
6 oz. tomato paste
2 cups vegetable broth
2 Tbsp. chili powder (use mild, or cut back if desired)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
Salt to taste
Toppings of choice: green onion, avocado, cilantro, vegan sour cream, etc.
Optional: cayenne pepper or chipotle powder for a kick

Directions
Dice onion and bell pepper. Mince garlic.
In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
Add garlic and saute 30 seconds.
Add vegetable broth, tomatoes with juice, tomato paste, and seasonings.
Bring to a light boil.
Meanwhile, rinse and drain beans.
Add beans, cover, reduce heat, and simmer for 10 minutes until thickened.
Serve with toppings of choice.

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More favorite comfort foods:

Roasted Vegetables and Chickpeas

Lentil Spinach Soup

Vegan Chili Mac

Protein Monster Vegan Enchiladas