Description
Experience the warmth and comfort of Quick Vegan Chili, a delightful blend of hearty beans, vibrant vegetables, and aromatic spices. This easy-to-make dish is perfect for cozy weeknight dinners or gatherings with friends. With its rich flavors and customizable toppings, every bowl promises satisfaction and smiles. In just a few simple steps, you can create a delicious meal that’s sure to impress!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup fresh bell peppers, chopped (red or yellow)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell peppers; sauté until softened.
- Stir in minced garlic, chili powder, and cumin; cook for about 1 minute.
- Add black beans, kidney beans, diced tomatoes with juice, and vegetable broth; mix well.
- Bring to a gentle boil, then reduce heat to low and simmer for 20-25 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve garnished with fresh cilantro or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: You can easily swap out different beans or add corn for extra sweetness. A squeeze of lime juice can brighten the flavors beautifully. For meal prep, this chili stores well in an airtight container for up to five days.