Description
Enjoy a comforting, plant-based meal with this easy Vegan Chili Recipe. This hearty, flavorful dish is packed with nutritious ingredients and ready in just 30 minutes.
Ingredients
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 bell peppers, diced
– 2 cans (15 oz each) kidney beans, drained and rinsed
– 2 cans (14.5 oz each) diced tomatoes
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and black pepper to taste
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and sauté for 5-7 minutes, until translucent.
3. – Stir in the minced garlic and sauté for 1 minute, until fragrant.
4. – Add the diced bell peppers and sauté for another 3-5 minutes, until slightly softened.
5. – Pour in the kidney beans and diced tomatoes. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using).
6. – Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
7. – Season with salt and black pepper to taste.
8. – Serve the vegan chili hot, garnished with your favorite toppings like avocado, vegan sour cream, or chopped green onions.
Notes
– For a creamier texture, you can blend a portion of the chili before serving.
– Adjust the spice level by adding more or less cayenne pepper.
– This chili freezes well, so feel free to make a double batch and save some for later.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American