The Best Vegan Chili Recipe
This hearty vegan chili recipe is perfect for a delicious, plant-based meal. Packed with beans, tomatoes, and a variety of vegetables, it's a protein-rich dish that's full of flavor. Ideal for meal prep or a cozy dinner, this vegan chili is sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
- Olive oil
- Onion
- Garlic
- Bell peppers
- Carrots
- Celery
- Canned tomatoes
- Kidney beans
- Black beans
- Corn kernels
- Vegetable broth
- Chili powder
- Cumin
- Paprika
- Oregano
- Salt
- Black pepper
- Lime juice
- Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell peppers, carrots, and celery until softened.
- Stir in the chili powder, cumin, paprika, and oregano, cooking for another minute until fragrant.
- Add the canned tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt, black pepper, and lime juice to taste. Simmer for an additional 5-10 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- For a spicier chili, add a chopped jalapeño or more chili powder.
- This chili can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 450mg
Find it online: https://katyrecipes.com/the-best-vegan-chili-recipe/