30 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
400 kcalCalories
16 gProtein
55 gCarbs
12 gFat
Per serving · Approximate values estimated by AI
Quick & Easy Weeknight Vegan Chili
80% authentic · American
A simplified vegan chili recipe that comes together quickly, perfect for busy weeknights. Uses fewer ingredients but still delivers great flavor.
Ingredients
Servings4
- Olive oil1 tbsp
- Onion, chopped1 medium
- Garlic, minced2 cloves
- Chili powder2 tbsp
- Cumin1 tsp
- Crushed tomatoes1 can (28 oz)
- Kidney beans, rinsed and drained1 can (15 oz)
- Black beans, rinsed and drained1 can (15 oz)
- Corn kernels (frozen or canned)1 cup
- Vegetable broth1 cup
- Saltto taste
- Black pepperto taste
- Green onions, chopped (for garnish)2 tbsp
Steps
- 1
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
- 2
Add garlic, chili powder, and cumin. Cook for 30 seconds until fragrant.
- 3
Pour in crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Stir well.
- 4
Bring to a boil, then reduce heat and simmer for at least 15-20 minutes, stirring occasionally.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, garnished with chopped green onions.
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