Vegan Chili
A hearty, nutrient-packed vegan chili loaded with beans, vegetables, and spices. Perfect for a comforting meal that's also environmentally friendly.
Ingredients
Main Ingredients
- 2 cans beans of choice (such as black beans, kidney beans, or pinto beans) Use mixed beans for varied texture.
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 onion, chopped Use yellow or white onion for flavor.
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped Any color bell pepper can be used.
- 2 carrots, diced
- 1 medium zucchini, diced
- 1-2 fresh chili peppers, chopped (to taste) Adjust based on spice preference.
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- tablespoons Olive oil (for sautéing) Can substitute with another oil.
- Fresh cilantro (for garnish, optional)
Instructions
Preparation
- In a large pot, drizzle olive oil and heat it over medium flame. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Toss in the chopped bell pepper, diced carrots, and zucchini. Sauté until the vegetables begin to soften, about 5–7 minutes.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir to ensure the spices coat the vegetables.
- Add the beans, tomato sauce, and diced tomatoes. Stir well to combine.
- Bring the chili to a gentle boil, then reduce the heat and let it simmer for 20–30 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed. For more heat, add fresh chili peppers.
- Once ready, serve hot, garnished with fresh cilantro if desired.
Notes
Feel free to customize with additional vegetables or spices. Leftover chili can be frozen for future meals.