Description
A comforting and easy vegan chili that uses pantry staples for a cozy meal.
Ingredients
Scale
- Beans of choice (black beans, kidney beans, or pinto beans)
- 1 can tomato based sauce (crushed tomatoes or tomato passata)
- Chili pepper to taste (jalapeno or serrano)
- 1 medium onion, chopped
- A few cloves garlic, minced
- 1–2 bell peppers, diced
- 2 medium carrots, diced or grated
- 1–2 stalks celery, diced
- 1–2 teaspoons ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- About 2 cups vegetable broth
Instructions
- In a large pot, sauté chopped onion and minced garlic until translucent and fragrant.
- Add diced bell peppers, carrots, and celery; cook until softened.
- Stir in beans, tomato based sauce, and vegetable broth; add cumin, chili powder, salt, and pepper.
- Chop and add chili pepper according to desired heat level.
- Bring to a simmer, cover, and let cook for 30 minutes, stirring occasionally.
- Serve hot in bowls, optionally garnished with fresh cilantro.
Notes
Adjust seasoning as needed, and consider adding lime juice or maple syrup to balance heat. Leftovers improve in flavor and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan chili, easy recipes, comfort food, healthy meal