Description
This comforting and flavorful Vegan Chili Recipe is a delicious plant-based meal that’s perfect for busy weeknights or cozy weekends. Packed with nutritious ingredients like beans, vegetables, and aromatic spices, it’s a satisfying and wholesome dish that the whole family will love.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 bell peppers, diced
– 2 cans (15 oz each) kidney beans, drained and rinsed
– 1 can (28 oz) 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
– Chopped fresh cilantro for garnish
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and sauté for 5-7 minutes, until translucent.
3. 3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. 4. Add the diced bell peppers and continue cooking for 3-5 minutes, until slightly softened.
5. 5. Pour in the drained and rinsed kidney beans and the diced tomatoes (with their juices).
6. 6. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
7. 7. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened to your desired consistency.
8. 8. Ladle the vegan chili into bowls and garnish with chopped fresh cilantro.
Notes
For a creamier texture, you can blend or mash a portion of the beans before adding them to the chili. You can also customize the spice level by adjusting the amount of cayenne pepper. Serve the chili with your favorite toppings, such as avocado slices, shredded vegan cheese, or a dollop of vegan sour cream.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American