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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hearty Vegan Chili

4.0

1 yellow onion

1 red bell pepper (or green, yellow, orange)

4 cloves garlic

15 oz. can black beans

15 oz. can kidney beans

15 oz. can diced tomatoes (I use petite diced or fire-roasted)

6 oz. tomato paste

2 cups vegetable broth

2 Tbsp. chili powder (I use mild. Cut back if desired.*)

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. dried oregano

Avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips

Dice onion and bell pepper.
In a large stockpot over medium heat, sauté onion and bell pepper in water/broth for about 8 minutes.
Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 1 minute.
Add vegetable broth, tomatoes with juice, and tomato paste. Bring to a light boil.
Meanwhile, rinse and drain beans.
Add beans, cover, reduce heat, and simmer for 10 minutes until thickened.
Serve with toppings of choice.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 30m

Created 83 weeks ago

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