Description
Discover the ultimate in comfort and flavor with our mouthwatering Vegan Chili Recipe. This plant-based dish is packed with protein-rich beans, a medley of diced vegetables, and a blend of aromatic spices that come together to create a satisfying and nourishing meal.
Ingredients
– 2 cans (15 oz each) black beans, drained and rinsed
– 2 cans (15 oz each) kidney beans, drained and rinsed
– 1 can (28 oz) diced tomatoes
– 1 red bell pepper, diced
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon cumin
– 1 teaspoon 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, sauté the diced onion and bell pepper over medium heat until softened, about 5-7 minutes.
2. – Add the minced garlic and cook for an additional minute, until fragrant.
3. – Stir in the drained and rinsed beans, diced tomatoes, chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Season with salt and black pepper to taste.
4. – 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.
5. – Serve the vegan chili hot, garnished with fresh chopped cilantro. Enjoy with your favorite toppings, such as avocado, shredded vegan cheese, or a side of cornbread.
Notes
For a creamier texture, you can blend a portion of the chili using an immersion blender or transfer some of the mixture to a regular blender, then stir it back into the pot. This vegan chili recipe also freezes well, so feel free to make a double batch and enjoy it later.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American