Description
A hearty and flavorful vegan chili recipe without meat.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup corn (frozen or fresh)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add bell pepper, carrots, and celery; cook until tender.
- Stir in black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Add vegetable broth and corn; bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve hot and enjoy.
Notes
- Adjust spice levels to your preference.
- Top with avocado or cilantro for added flavor.
- This chili can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan chili, chili sin carne, meatless chili