Description
Hearty vegan chili packed with beans, vegetables, and bold spices. A comforting one pot meal perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 large can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened.
- Stir in garlic, bell pepper, and carrot. Cook until vegetables begin to soften.
- Add chili powder, cumin, and smoked paprika. Stir and cook for 1 minute.
- Stir in tomato paste, diced tomatoes, kidney beans, black beans, and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 40 minutes.
- Season with salt and black pepper.
- Adjust seasoning as needed and serve warm garnished with cilantro.
Notes
- Simmer longer for thicker chili.
- Toast spices briefly for deeper flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan chili, plant based chili, bean chili recipe, healthy vegan dinner, easy one pot chili