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
- 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
Instructions
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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.
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Add Spices: Add the chili powder, cumin, and paprika, and stir to coat the vegetables. Cook for another minute, until fragrant.
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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.
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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.
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Season: Season with salt and pepper to taste.
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Serve: Serve hot, optionally with rice, cornbread, or your favorite chili toppings.
