Easy Vegan Chili
This easy vegan chili is hearty, flavorful and ready in just 30 minutes. Made with two types of beans, vegetables and simple spices, it's perfect for a quick and satisfying weeknight meal.
Servings: 4 servings
Ingredients
- 2 tsp olive oil
- 1 white or yellow onion approx. 2 cups
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 2 tbsp mild chili powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp red pepper flakes or cayenne pepper optional
- 1 15 oz can kidney beans drained and rinsed (1.5 cups, see notes)
- 1 15 oz can pinto beans drained and rinsed (1.5 cups)
- 1 28 oz can diced tomatoes with the juices
- 1½ cups vegetable broth
- 1 tsp cocoa powder
- salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, oregano and tomato paste. Cook for 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.
- Add the beans, diced tomatoes, vegetable broth and cocoa powder. Season with salt and black pepper and stir to combine. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. For a thicker texture, use an immersion blender to briefly blend a small portion of the chili directly in the pot, leaving most of the beans and vegetables whole.
- Turn off the heat and let the chili sit for 5 minutes to thicken further. Taste and adjust seasoning as needed. Serve hot with your favourite toppings.
Notes
Use any combination of cooked beans or lentils, up to 3 cups total. Black beans, white beans, chickpeas, small red beans and black-eyed peas all work well.
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Thaw in the fridge before reheating.
Chili can be prepared oil-free. Omit the olive oil and use a small amount of water or broth to cook the vegetables.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 52g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1282mg | Potassium: 1228mg | Fiber: 15g | Sugar: 13g | Vitamin A: 1618IU | Vitamin C: 87mg | Calcium: 179mg | Iron: 6mg