Description
Coconut Vegan Chili is a vibrant, hearty dish that combines creamy coconut milk with tender beans and colorful vegetables. This comforting chili bursts with tropical flavors, making it perfect for chilly evenings or gatherings with friends. Quick to prepare and packed with nutrients, it offers a satisfying meal that’s both delicious and vegan-friendly. Enjoy this delightful recipe that brings warmth and joy to your dinner table.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced bell peppers (mixed colors)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
Instructions
- In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Stir in diced bell peppers and cook for about 3 minutes until softened.
- Add chili powder and cumin; toast for a minute to enhance flavors.
- Pour in diced tomatoes (with juice), black beans, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
- Bring the mixture to a gentle boil; then reduce heat and simmer uncovered for about 20 minutes.
- Serve hot, garnished with fresh cilantro or avocado slices if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Customize by swapping black beans for kidney beans or adding corn for sweetness. For heat lovers, include diced jalapeños or hot sauce. Store leftovers in an airtight container for up to five days or freeze for three months.