Description
Warm up with this hearty vegan chili, bursting with vibrant vegetables and a medley of spices that create a comforting dish perfect for any occasion.
Ingredients
Scale
- Key Ingredients:
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) mixed beans (black beans, kidney beans, pinto beans)
- 1 cup bell peppers (diced; red, yellow, or green)
- 1 medium onion (diced)
- 4 garlic cloves (minced)
- 2 tbsp chili powder
- 1 tsp cumin
- 3 cups low-sodium vegetable broth
- 2 tbsp olive oil
Instructions
- Instructions:
- 1. Sauté Your Veggies: Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers. Cook until softened, about 5 minutes.
- 2. Add Garlic: Stir in minced garlic and sauté for an additional minute until fragrant.
- 3. Spice It Up: Sprinkle in chili powder and cumin, mixing well to coat the vegetables.
- 4. Toss in Tomatoes and Beans: Add canned diced tomatoes (with juices) and mixed beans to the pot. Pour in vegetable broth and stir to combine.
- 5. Simmer Away: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 20 minutes to allow flavors to meld.
- 6. Serve It Up: Ladle the chili into bowls and garnish with fresh cilantro or avocado if desired. Enjoy alongside crusty bread or over rice!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg