Vegan Chili
Vegan Chili is a hearty, flavorful dish that warms the soul and satisfies the appetite. With a delightful blend of smoky spices, vibrant vegetables, and nutritious beans, this chili transforms any meal into a celebration of taste. Perfect for cozy evenings or casual gatherings, it’s easy to prepare and customize according to your preferences. Whether you enjoy it with cornbread or tortilla chips, this Vegan Chili promises comfort in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 6 portions 1x
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 (14.5 oz) cans diced tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 cup frozen corn
- 2 tbsp chili powder (adjust to taste)
- 1 tbsp cumin
Instructions
- In a large pot over medium heat, sauté olive oil and diced onions until translucent. Add minced garlic and cook for an additional minute.
- Stir in chopped bell peppers and cook for about five minutes until softened.
- Add canned tomatoes along with their juices; mix well.
- Incorporate black beans, kidney beans, and corn into the mixture.
- Season with chili powder and cumin; adjust salt if necessary. Stir well to combine.
- Bring to a gentle boil then reduce heat to low. Cover and let simmer for at least 20 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added texture, consider including zucchini or quinoa in your chili. You can also swap spices based on preference; smoked paprika can enhance flavor depth.