Homemade Vegan Chili
Homemade Vegan Chili is a hearty and comforting dish perfect for chilly evenings and casual gatherings. Packed with protein-rich beans, vibrant vegetables, and a blend of aromatic spices, this chili delivers robust flavors in every spoonful. It’s not just a meal; it’s a warm hug in a bowl that satisfies both vegans and non-vegans alike. Enjoy the simplicity of preparation while customizing it to suit your taste preferences!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) black beans, rinsed and drained
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1 cup bell peppers, chopped (any color)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell peppers; sauté until soft (about 5 minutes).
- Stir in minced garlic; cook for an additional minute until fragrant.
- Mix in chili powder and cumin; allow to bloom for about 2 minutes.
- Add diced tomatoes (with juice) and black beans; stir well.
- Pour in vegetable broth until everything is submerged; bring to a boil then reduce heat.
- Simmer uncovered for about 20 minutes to meld flavors. Serve hot with your favorite toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Customize your chili by swapping black beans for kidney beans or adding corn for sweetness. For extra heat, include chopped jalapeños or chipotle peppers. Sprinkle nutritional yeast on top for a cheesy flavor without dairy.