Hearty Vegan Chili (30 Minute)
EASY, 30-minute Hearty Vegan Chili! Thick, flavorful, and delicious - perfect cold weather comfort food! (Vegan, gluten-free, oil-free)
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 medium bowls
- 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
- Optional: cayenne pepper or chipotle powder for a kick
Toppings of choice (optional)
- Green onion, avocado, cilantro, vegan sour cream, etc.
Dice onion and bell pepper.
In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and saute 1 minute.
Add vegetable broth, tomatoes with juice, and tomato paste. 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.
Calories: 298kcal | Carbohydrates: 58g | Protein: 16g | Fat: 2g | Potassium: 1559mg | Fiber: 20g | Sugar: 13g | Vitamin A: 4790IU | Vitamin C: 63.9mg | Calcium: 186mg | Iron: 8.7mg