Vegan Chili
This hearty and flavorful vegan chili is packed with beans, vegetables, and spices, making it an ultimate comfort food that's both healthy and delicious!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chopping board
- Knife
- Can opener
- Measuring spoons
- Measuring cups
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 2 carrots diced
- 2 tbsp chili powder
- 1 tbsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional (for heat)
- 1 zucchini diced
- 1 cup frozen corn
- 1 can black beans 15 oz, drained and rinsed
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can diced tomatoes 14 oz, with juice
- 2 cups vegetable broth low sodium
- 1 tbsp tomato paste
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/4 cup cilantro chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Stir in minced garlic, bell pepper, and carrots. Cook for another 5 minutes until vegetables begin to soften.
- Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables with the spices.
- Stir in diced zucchini, frozen corn, black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste.
- Season with salt and black pepper. Mix everything well.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. If the chili is too thick, add a splash more vegetable broth.
- Serve hot, garnished with chopped cilantro, and enjoy!
Notes
For extra flavor, add a squeeze of lime juice before serving. Serve with tortilla chips, rice, or avocado slices for a complete meal.