Vegan chili is a hearty, flavorful dish that brings warmth and comfort, especially on chilly days. This guide will walk you through creating a delicious vegan chili using assorted beans, perfect for serving four people. Not only is it nutritious, but it’s also easy to prepare and can be customized to suit your taste!
Vegan Chili
Ingredients
- For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for spice)
- 1 can (400g) crushed tomatoes
- 2 cans (400g each) mixed beans (such as black beans, kidney beans, and pinto beans), drained and rinsed
- 1 can (200g) sweetcorn, drained
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- Spice Mix:
- 2 tablespoons chili powder (adjust for spice preference)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and bell peppers. Sauté for about 5–7 minutes until they soften.
- Stir in the minced garlic and jalapeño, cooking for an additional 1–2 minutes until fragrant.
- Add the Beans and Tomatoes:
- Stir in the crushed tomatoes, mixed beans, sweetcorn, and tomato paste.
- Pour in the vegetable broth and mix well.
- Season the Chili:
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Stir everything together until well combined.
- Simmer:
- Bring the chili to a boil, then reduce the heat to low.
- Let it simmer uncovered for about 30 minutes, stirring occasionally. This allows the flavors to meld together.
- Serve:
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings such as avocado slices, fresh cilantro, or vegan sour cream.
Notes
Side Tips & Notes
- For a thicker chili, let it simmer longer or add more tomato paste.
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
- This chili can be stored in the refrigerator for up to five days or frozen for three months.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1042mgCarbohydrates: 41gFiber: 9gSugar: 16gProtein: 9g
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