Description
A flavorful vegan chili that’s warm and comforting, perfect for sharing during chilly days.
Ingredients
Scale
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (with juices)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped bell pepper, cooking for another 2-3 minutes until fragrant.
- Sprinkle in the chili powder and cumin, allowing the spices to bloom for about a minute.
- Pour in the diced tomatoes (with their juices) and vegetable broth, along with all three types of beans. Gently mix everything until well blended.
- Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes.
- Give your chili a taste and adjust the seasoning if needed.
Notes
Chili tastes even better the next day. Consider adding toppings like avocado, cilantro, or lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan/Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg