Description
Experience the comforting warmth of Quick Vegan Chili, a flavorful dish bursting with spices and vibrant colors. Perfect for weeknight dinners or gatherings, this chili combines smoky, spicy, and subtly sweet notes in a luscious tomato base. With hearty beans and optional corn for added sweetness, it’s a crowd-pleaser that will leave everyone asking for seconds.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 medium yellow onion, chopped
- 1 bell pepper (any color), chopped
- 4 garlic cloves, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 3 cups low-sodium vegetable broth
- 1 cup frozen corn (optional)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers; sauté until tender.
- Stir in minced garlic, cumin, chili powder, and smoked paprika; cook until fragrant.
- Add crushed tomatoes and rinsed beans; mix well.
- Pour in vegetable broth; bring to a boil then reduce heat to simmer for about 20 minutes.
- If using corn, stir it in during the last five minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute black beans with chickpeas for a different texture. For heat variations, experiment with different types of chili powder or add jalapeños. Serve with cornbread or avocado slices for an enhanced meal experience.