Classic Vegan Chili
Traditional dish · American
A hearty and flavorful classic vegan chili, packed with beans, vegetables, and warming spices. This recipe is a comforting and satisfying meal, perfect for a chilly day.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Olive oil2 tbsp
- Yellow onion, chopped1 large
- Bell peppers (any color), chopped2 medium
- Garlic, minced4 cloves
- Chili powder3 tbsp
- Cumin1 tbsp
- Smoked paprika1 tsp
- Oregano1 tsp
- Cayenne pepper (optional)1/4 tsp
- Diced tomatoes, undrained1 can (28 oz)
- Kidney beans, rinsed and drained1 can (15 oz)
- Black beans, rinsed and drained1 can (15 oz)
- Corn kernels (fresh or frozen)1 cup
- Vegetable broth2 cups
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)1/4 cup
- Vegan sour cream (for garnish)optional
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- 2
Add minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant, stirring constantly.
- 3
Stir in the diced tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a simmer.
- 4
Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, to allow flavors to meld. The longer it simmers, the richer the flavor.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, garnished with fresh cilantro and a dollop of vegan sour cream, if desired.
