Vegan Chili
A comforting and hearty vegan chili that's quick to prepare and packed with flavor, perfect for any occasion.
Ingredients
Base Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
Canned Ingredients
- 1 can corn
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes (with green chilies for extra kick) includes juice
Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- to taste salt and pepper
Optional Toppings
- avocado for creamy texture
- fresh cilantro
- vegan cheese
Instructions
Preparation
- In a large pot over medium heat, warm the olive oil.
- Add the chopped onion and garlic, sautéing until fragrant and golden, about 3-5 minutes.
- Add the chopped bell pepper and continue to cook for another 5 minutes until it softens.
Cooking
- Stir in the corn, black beans, kidney beans, and diced tomatoes (including juice).
- Sprinkle in the chili powder, cumin, salt, and pepper and stir thoroughly to combine.
- Lower the heat and let the chili simmer for 20-30 minutes.
Serving
- Ladle the chili into bowls and add your choice of toppings.
Notes
This recipe makes a large batch, ideal for meal prepping or feeding a small crowd. Freeze leftovers for up to three months. Feel free to mix and match beans and veggies as desired.