Description
Warm up your evenings with this Quick Vegan Chili, a hearty and colorful dish packed with plant-based goodness. Bursting with flavors from vibrant vegetables and aromatic spices, this chili is perfect for cozy nights in or entertaining guests. With its easy preparation and customizable ingredients, it’s sure to become a favorite in your household!
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (fire-roasted recommended)
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
- Add the diced red bell pepper and cook for another 3-4 minutes until tender.
- Stir in chili powder and cumin; let cook for about 1 minute.
- Add the black beans, diced tomatoes with juice, and vegetable broth. Bring to a gentle simmer.
- Partially cover the pot and simmer on low heat for about 20 minutes to meld flavors.
- Serve hot, garnished with fresh cilantro or avocado if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your chili by adding corn or swapping beans based on preference. For extra creaminess, mix in mashed avocado before serving. Store leftovers in an airtight container for up to five days or freeze for later use.