Description
Discover the Best Vegan Chili recipe, a flavorful and hearty dish loaded with plant-based ingredients like beans, vegetables, and a savory spice blend. This chili is rich in protein and fiber, making it a nutritious and satisfying meal for vegans and non-vegans alike. With its robust flavors and simple preparation, this vegan chili is perfect for a cozy dinner or meal prep for the week. Enjoy it on its own or with your favorite toppings for a delicious, comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened.
- Add diced bell peppers, carrot, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes until spices are fragrant.
- Add black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally.
- Stir in corn kernels and cook for an additional 5 minutes.
- Remove from heat and stir in lime juice. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add diced jalapeños.
- This chili pairs well with rice, cornbread, or tortilla chips.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 8 g
- Sodium: 680 mg