Description
A rich and hearty vegan chili made with a blend of beans, vegetables, and warm spices, simmered to perfection for a comforting and satisfying meal.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 2 cups diced tomatoes
- 2 medium bell peppers, chopped
- 1 large onion, chopped
- 1 cup corn
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large pot over medium heat.
- Add olive oil, then sauté the chopped onion, garlic, and bell peppers until softened.
- Stir in the tomato paste, chili powder, cumin, and paprika, cooking briefly to release aroma.
- Add kidney beans, black beans, chickpeas, diced tomatoes, corn, and vegetable broth. Stir well to combine.
- Bring to a gentle simmer and cook for 25 minutes, stirring occasionally, until thickened.
- Taste and adjust salt and black pepper as needed.
- Serve warm and enjoy.
Notes
- For thicker chili, mash a small portion of the beans while cooking.
- Add a splash of lemon juice before serving for brightness.
- Let the chili rest a few minutes after cooking to deepen flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg