Description
Warm up your evenings with this quick vegan chili, a colorful medley of hearty beans, fragrant spices, and fresh vegetables. Ready in under 30 minutes, this dish is not only packed with flavor but also offers a comforting experience that will leave you craving more. Perfect for cozy nights or gatherings, enjoy each spoonful knowing you’ve created a delicious meal that pleases everyone.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers (red or yellow), chopped
- 2 tsp ground cumin
- 2 tsp chili powder
- 3 cups low-sodium vegetable broth
- Fresh cilantro (optional garnish)
Instructions
- Prep your ingredients by chopping the onion and bell peppers and mincing the garlic.
- In a large pot over medium heat, sauté the onions, bell peppers, and garlic in olive oil until soft (about 5 minutes).
- Add the black beans, kidney beans, and diced tomatoes to the pot.
- Stir in cumin and chili powder; cook for another 1-2 minutes to blend flavors.
- Pour in vegetable broth to reach desired consistency; bring to a simmer.
- Cover and let simmer on low heat for 15-20 minutes for flavors to meld.
- Serve hot with optional toppings like cilantro or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize this chili by substituting black beans with lentils or adding corn for sweetness. For an extra kick, consider including jalapeños or other hot peppers. Be sure to taste as you go and adjust seasonings according to your preference.