Description
This is the best vegan chili recipe! So easy, a little spicy, and high in protein and fiber for a fulfilling meal.
Ingredients
Scale
- 2 tablespoons oil
- 2 medium carrots, peeled and chopped
- ½ medium yellow onion, peeled and chopped
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 3 (15-ounce) cans beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup corn, frozen or canned
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar (optional)
- salt to taste
Instructions
- Sauté: Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
- Season: Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Sauté for an additional 2 minutes.
- Combine: Mix in the beans, vegetable stock, corn, tomato paste, and sugar.
- Simmer: Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes. Stir every 5 minutes or so.
- Taste: Taste test: Does it need salt? More cumin for heat?
- Serve: Serve with your favorite toppings.
Notes
My favorite combination of beans for this chili is pinto, kidney, and black beans. 3 cans of beans = 4 total cups.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 11 g
- Sodium: 897 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan chili, bean chili, gluten-free, nut-free, one-pot, healthy dinner