Vegan Chili Recipe

Vegan Chili Recipe

Servings: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

Base & Veggies:

* 2 tbsp olive oil (or avocado oil)

* 1 large onion, diced

* 3 cloves garlic, minced

* 2 medium carrots, diced

* 1 red bell pepper, diced

* 1 yellow bell pepper, diced

* 1 zucchini, diced

* 1 cup corn kernels (fresh or frozen)

Beans & Tomatoes:

* 1 can (15 oz) black beans, drained and rinsed

* 1 can (15 oz) kidney beans, drained and rinsed

* 1 can (15 oz) chickpeas, drained and rinsed

* 2 cans (14 oz each) diced tomatoes (with juice)

* 1 cup tomato sauce or passata

Seasonings:

* 2 tbsp chili powder

* 1 tsp smoked paprika

* 1 tsp ground cumin

* ½ tsp ground coriander

* ¼–½ tsp cayenne pepper (optional, for heat)

* Salt & black pepper, to taste

Liquid & Finish:

* 1 ½ cups vegetable broth

* Juice of 1 lime

* Fresh cilantro, chopped (for garnish)

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Instructions

1. Sauté the base:

Heat the oil in a large pot over medium heat. Add onion and cook until softened (about 4 minutes). Add garlic, carrots, bell peppers, and zucchini; cook another 5 minutes until veggies start to soften.

2. Add spices:

Stir in chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1–2 minutes to toast the spices (this deepens the flavor).

3. Add beans & tomatoes:

Pour in black beans, kidney beans, chickpeas, diced tomatoes (with their juice), and tomato sauce. Stir well to combine.

4. Add broth & simmer:

Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally.

5. Finish & serve:

Stir in lime juice. Taste and adjust seasoning as needed.

6. Garnish:

Serve hot topped with fresh cilantro, avocado slices, or vegan sour cream.

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****Pro Tips****

* For extra richness, stir in 2 tbsp of cocoa powder or a square of dark vegan chocolate during simmering.

* If you like your chili thicker, simmer uncovered for the last 10 minutes.

* Leftovers taste even better the next day and freeze well for up to 3 months.