Vegan Chili
A hearty vegan chili prepared with beans, vegetables, and spices simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Onion (medium, chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Bell Pepper (red and green, chopped) | 2 | Count |
| Carrot (medium, diced) | 2 | Count |
| Celery (chopped) | 2 | Stalk |
| Canned Tomatoes (diced) | 800 | Grams |
| Kidney Beans (canned, drained and rinsed) | 400 | Grams |
| Black Beans (canned, drained and rinsed) | 400 | Grams |
| Corn (frozen) | 250 | Grams |
| Vegetable Broth (low sodium) | 500 | Milliliters |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Chili Powder | 2 | Tbsp |
| Cumin (ground) | 1 | Tbsp |
| Paprika (smoked) | 1 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until onions are translucent.
- Add chopped bell peppers, diced carrots, and chopped celery. Cook for 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute.
- Add canned tomatoes, kidney beans, black beans, corn, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Simmer for an additional 10 minutes.
- Serve hot, optionally garnished with fresh cilantro or avocado slices.
Prep
- Soak dried beans overnight if not using canned beans.
Kitchen equipment
Large PotWooden Spoon