Vegan Bean and Vegetable Chili Recipe
A rich and hearty chili packed with beans, veggies, and bold spices. Perfect for meal prep, cozy nights, or feeding a crowd.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium carrot diced
- 1 zucchini diced
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can diced tomatoes
- 1 cup corn kernels fresh or frozen
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Sauté the Veggies:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 3 minutes until soft.
- Stir in garlic, bell peppers, carrot, and zucchini.
- Cook for 5 minutes until veggies slightly soften.
Add the Beans & Spices:
- Stir in black beans, kidney beans, and diced tomatoes.
- Add corn, tomato paste, and all the spices.
- Stir well to coat everything in seasoning.
Simmer the Chili:
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat, cover, and let it simmer for 30 minutes.
- Stir occasionally to prevent sticking.
Final Touches & Serving:
- Taste and adjust seasoning if needed.
- Serve hot with avocado, lime wedges, or tortilla chips.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
- Magnesium: 10%
Tips for the Best Chili
- Let it simmer longer for deeper flavors.
- Add a dash of cocoa powder for a smoky richness.
- Serve with cornbread because life is too short for bad sides.