Vegan Chili
A delightful, heartwarming chili packed with nutritious ingredients, perfect for family gatherings or a cozy night in.
Ingredients
For the Base
- 1 tablespoon olive oil Can substitute with avocado oil or coconut oil.
- 1 onion, chopped Leeks or shallots can be used as alternatives.
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
For the Chili
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- to taste Salt and pepper Adjust seasoning based on preference.
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the vegetables and rinse the beans.
Cooking
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Introduce the bell pepper, diced carrots, and zucchini to the pot. Cook for about 5 minutes until slightly tender.
- Stir in the canned diced tomatoes, kidney beans, and black beans. Mix well.
- Pour in the vegetable broth and mix to integrate all ingredients evenly.
- Stir in the chili powder and cumin, allowing the mixture to come to a boil.
- Once boiling, reduce heat to low, cover the pot and let it simmer for about 30 minutes.
- Taste the chili and season with salt and pepper as needed.
- Ladle the chili into bowls and top with fresh herbs, avocado, or vegan sour cream if desired.
Notes
To enhance the flavors, consider adding a splash of lime juice before serving. For a smokier flavor, incorporate smoked paprika or chipotle powder.