Vegan Chili
A hearty and nutritious vegan chili packed with plant-based protein and fiber, ideal for cozy evenings or gatherings.
Ingredients
Main Ingredients
- 2 cups Beans of choice (e.g., black beans, kidney beans) cooked and drained
- 1 can Tomato-based sauce about 15 oz
- 1 tablespoon Olive oil for sautéing
- 1 medium Onion chopped
- 1 cup Bell peppers chopped
- 2 cups Mixed vegetables (e.g., zucchini, corn) chopped
- 1 fresh Chili pepper chopped or whole, based on preference
- 1 teaspoon Salt to taste
- 1 teaspoon Pepper to taste
Assorted Spices
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and bell peppers, sauté until soft.
- Stir in mixed vegetables and cook for another 5 minutes.
Cooking
- Add the beans, tomato-based sauce, spices, and fresh chili pepper.
- Stir everything together, bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
Serving
- Serve warm.
Notes
Vegan Chili can be served solo or with cornbread, baked potatoes, or tortilla chips. Garnishing with cilantro or avocado adds freshness and nutrition. Store in an airtight container in the fridge for up to five days or freeze for three months.