Name: Vegan Chili
Ingredients: 1 can kidney beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 can diced tomatoes; 1 onion, diced; 1 bell pepper, diced; 2 garlic cloves, minced; 1 cup corn kernels; 2 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tbsp olive oil; 4 cups vegetable broth; Salt and pepper to taste

Description

This recipe, “Vegan Chili,” is a plant-based take on classic chili, using kidney beans and black beans as the hearty base, along with a medley of vegetables and spices

Ingredients

Scale

1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup corn kernels
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tbsp olive oil
4 cups vegetable broth
Salt and pepper to taste

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Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
Add Spices: Add the chili powder, cumin, and paprika, and stir to coat the vegetables. Cook for another minute, until fragrant.
Add Remaining Ingredients: Add the drained and rinsed kidney beans, black beans, diced tomatoes, corn kernels, and vegetable broth to the pot. Stir to combine.
Bring to Boil and Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Season: Season with salt and pepper to taste.

Serve: Serve hot, optionally with rice, cornbread, or your favorite chili toppings.