Hearty Vegan Chili (30 Minute!)
A quick and easy vegan chili that's thick, flavorful, and satisfying! It's made with two types of beans and warm, savory spices.
Servings: 4 large bowls
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 15 oz. can black beans
- 15 oz. can kidney beans
- 15 oz. can diced tomatoes
- 6 oz. tomato paste
- 2 cups vegetable broth
- 2 Tbsp. chili powder (I use mild*)
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
Toppings of choice (optional):
- Avocado, fresh cilantro, sliced green onion or chives, vegan sour cream, vegan cheese, tortilla chips, etc.
Instructions
- Dice onion and bell pepper.
- In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 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 (or longer) until thickened.
- Serve with any toppings of choice. (I love avocado!)
Notes
*Chili powder: If you're concerned about the spiciness level of your chili powder, simply decrease the amount from 2 tablespoons to 1 tablespoon. Then slightly increase the other seasonings instead.
Make it spicy: This recipe is mild/medium as written (if using mild chili powder) so add cayenne pepper, chipotle, jalapeño, or hot sauce if desired.
Beans: Any two cans of beans will work great with this recipe (kidney, black, or pinto).
Yield: Recipe makes about 7 cups chili.
Nutrition Per Serving (Estimate)
Calories: 282 kcal | Carbohydrates: 55 g | Protein: 16 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 1454 mg | Fiber: 19 g | Sugar: 13 g | Vitamin A: 3407 IU | Vitamin C: 64 mg | Calcium: 157 mg | Iron: 7 mg
