Description
A straightforward recipe for a flavorful and spicy chili made without animal products.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (or more to taste)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell peppers. Cook until softened, about 5-7 minutes.
- Stir in garlic and jalapeño. Cook for 1 minute until fragrant.
- Add black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Remove the lid for the last 10 minutes if you prefer a thicker chili.
- Season with salt and pepper to your taste before serving.
Notes
- For a thicker chili, simmer uncovered for longer.
- Add 1/2 cup of corn kernels during the last 15 minutes of cooking for added texture.
- Serve with your favorite toppings like avocado or vegan sour cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 16
- Cholesterol: 0
Keywords: spicy, vegan, chili, vegetarian, bean stew, easy, healthy