Description
Nothing beats a warm, comforting bowl of chili, and this vegan chili recipe is packed with flavor, protein, and wholesome ingredients. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing dish for game day, this recipe has you covered!
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Sauté the vegetables: In a large pot over medium heat, heat the olive oil. Add the onion, garlic, and bell pepper, and cook for about 3-5 minutes until softened.
- Add the carrots and zucchini: Stir in the diced carrots and zucchini, and cook for another 5 minutes.
- Combine the ingredients: Add the black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, and all the spices. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, stirring occasionally.
- Add corn and lime juice: Stir in the corn kernels and lime juice. Let it cook for another 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with your favorite toppings like avocado, tortilla chips, or vegan sour cream.
Notes
- Feel free to swap out vegetables based on what you have on hand.
- You can use any variety of beans you prefer, such as pinto or chickpeas.
- Leftovers taste even better the next day as the flavors continue to meld together.