Vegan Chili
This super hearty and warm vegan chili is perfect for weeknight dinners, boasting incredible flavor with easy preparation. It's packed with beans, vegetables, and spices, making it a comforting plant-based dish.
Ingredients
For the Chili Base
- 2 tablespoons olive oil For sautéing vegetables
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can fire-roasted diced tomatoes Substitute with regular diced tomatoes if needed
- 2 tablespoons tomato paste
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 cup corn (fresh or frozen)
- 1 tablespoon maple syrup Optional for balancing tartness
- 2 cups vegetable broth Adjust amount as per consistency preference
For the Spices
- 2 tablespoons chili powder Adjust to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon (optional) Adds depth of flavor
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper Adjust to taste
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, bell pepper, and celery. Cook until soft, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add chili powder, cumin, smoked paprika, and optional cinnamon. Stir until fragrant.
Cooking
- Add canned diced tomatoes, tomato paste, black beans, kidney beans, corn, maple syrup, salt, and black pepper.
- Pour in vegetable broth to cover the mixture. Bring to a simmer.
- Reduce heat to low and let it bubble for at least 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning as desired before serving.
Notes
For extra protein, consider adding lentils or crumbled tofu. Leftovers taste even better and can be frozen for future meals. Adjust the spice level by modifying chili powder quantity.