Hearty Vegan Chili (30 Minute!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 large bowls
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Calories
282 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Hearty Vegan Chili (30 Minute!)
Description
Hearty Vegan Chili (30 Minute!) brings together canned black and kidney beans with diced tomatoes and tomato paste, spiced with chili powder, cumin, smoked paprika, and oregano. The cooking begins by sautéing onions and red bell pepper, which adds a subtle sweetness and texture contrast to the beans. Garlic and spices are added next to build a fragrant base before incorporating the liquids and beans. After simmering until thickened, the chili has a rich, slightly chunky texture and a mild to medium spice profile depending on the chili powder used.
This chili is well suited for serving on its own or accompanied by tortilla chips and a selection of toppings like sliced avocado, fresh cilantro, chopped green onions, or vegan cheese. These fresh garnishes add contrasting textures and flavors, enhancing each bite. As a plant-based meal, it can fit flexibly into various menus or be prepared in advance for quick reheating.
Adjusting the chili powder amount affects the heat level; mild chili powder yields a gentler flavor, but additional spices such as cayenne or chipotle can be added for more heat. Using canned beans and broth speeds preparation, making this recipe convenient without sacrificing comfort and richness.
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 15 oz. black beans canned
- 15 oz. Kidney Beans can
- 15 oz. diced tomatoes canned
- 6 oz. tomato paste
- 2 cups vegetable broth
- 2 Tbsp. chili powder (I use mild*)
- 1 tsp. cumin ground
- 1 tsp. smoked paprika
- 1 tsp. oregano dried
Toppings of choice (optional):
- avocado fresh cilantro; sliced green onion or chives; etc
- cilantro
- green onion
- vegan sour cream
- vegan cheese
- tortilla chips
Instructions
- Dice onion and bell pepper.
- In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 1 minute.
- Add vegetable broth, tomatoes with juice, and tomato paste. Bring to a light boil.
- Meanwhile, rinse and drain beans.
- Add beans, cover, reduce heat, and simmer for 10 minutes (or longer) until thickened.
- Serve with any toppings of choice. (I love avocado!)
Notes
- Reduce chili powder to 1 tablespoon if a milder chili is preferred; adjust other spices slightly to maintain flavor balance.
- Add cayenne pepper, chipotle, jalapeño, or hot sauce to increase spiciness according to taste.
- Any two types of canned beans like black, kidney, or pinto will work well in this recipe.
- The recipe yields approximately 7 cups of chili, suitable for multiple servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large bowls
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 1454mg | 31% |
| Fiber | 19g | 76% |
| Sugar | 13g | 26% |
| Vitamin A | 3407IU | 68% |
| Vitamin C | 64mg | 71% |
| Calcium | 157mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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