Description
This Vegan Chili Recipe is the ultimate comfort food that brings warmth and satisfaction to any gathering or cozy night in. Packed with hearty beans, fresh vegetables, and a blend of spices, this dish is not only delicious but also incredibly nutritious. With just one pot required and a total cooking time of 40 minutes, it’s perfect for busy weeknights or meal prep. Whether served over rice, with baked potatoes, or alongside your favorite flatbread, this vegan chili is customizable to suit your taste preferences. Enjoy a bowl filled with rich flavors and wholesome ingredients that everyone will love.
Ingredients
Scale
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 green pepper, chopped
- 5–6 medium diced tomatoes (or 1 can)
- 4 cups cooked beans (e.g., kidney, black, pinto)
- 5 tbsp tomato paste
- 2 cups water (or vegetable broth)
- 2 tsp coconut sugar (or sub brown sugar or any other sweetener)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt (or less if you use vegetable broth)
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1–2 hot red chili peppers
- 2 tsp oil of choice (for frying)
Instructions
- In a large pot over medium heat, sauté the chopped onion and green pepper in oil for about 5 minutes until softened. Add minced garlic and sauté for another 1-2 minutes.
- Stir in the diced tomatoes and cook for another 3-5 minutes until they start to break down.
- Add the cooked beans, tomato paste, water (or broth), and spices. Increase heat slightly and bring to a simmer. Cook for around 30 minutes while stirring occasionally.
- For a creamier texture, blend a portion of the chili using an immersion blender before mixing it back into the pot.
- Serve hot with rice or bread and garnish with fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg