Description
This hearty and flavor-packed vegan chili recipe is a comforting one-pot meal that’s perfect for busy weeknights. Made with wholesome plant-based ingredients, it’s sure to satisfy even the biggest appetites.
Ingredients
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cans (15 oz each) black beans, rinsed and drained
– 2 cans (15 oz each) kidney beans, rinsed and drained
– 1 can (28 oz) diced tomatoes
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– Chopped fresh cilantro, for garnish
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and sauté for 5-7 minutes, until translucent.
3. – Add the minced garlic and diced bell pepper, and cook for an additional 2-3 minutes, stirring frequently.
4. – Stir in the rinsed and drained black beans and kidney beans, along with the diced tomatoes and their juices.
5. – Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
6. – Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
7. – Serve the vegan chili hot, garnished with fresh chopped cilantro. Enjoy with your favorite toppings, such as avocado, vegan sour cream, or shredded vegan cheese.
Notes
– For a spicier chili, add more cayenne pepper or a pinch of crushed red pepper flakes.
– This chili can be made in advance and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American