Get ready to transform your dinner routine with the most incredible, mouth-watering vegan chili that proves plant-based eating can be seriously delicious! This quick and easy recipe is about to become your new go-to comfort food, packed with protein-rich beans, vibrant vegetables, and a symphony of spices that will have everyone begging for seconds. Whether you're a committed vegan, a curious foodie, or just looking to add more plant-based meals to your diet, this chili is guaranteed to satisfy even the most discerning taste buds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 bell pepper, chopped
- 1 cup corn (fresh or frozen)
Instructions
- Begin by gathering all your ingredients: black beans, kidney beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, bell pepper, and corn. Make sure to have a large pot or Dutch oven ready for cooking.
- In the large pot, heat a splash of water or vegetable broth over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for another minute, stirring frequently to prevent the garlic from burning.
- Next, add the chopped bell pepper to the pot. Stir well and cook for an additional 3-4 minutes until the bell pepper softens slightly.
- Sprinkle in the chili powder and cumin, stirring to coat the vegetables evenly. Let the spices cook for about 1 minute to release their flavors.
- Now, add the drained and rinsed black beans and kidney beans to the pot. Pour in the can of diced tomatoes (with their juices) and the corn. Stir everything together until well combined.
- Season the mixture with salt and pepper to taste. If you prefer a bit of heat, you can also add some cayenne pepper or your favorite hot sauce at this stage.
- Bring the chili to a gentle simmer by increasing the heat slightly. Once it starts bubbling, reduce the heat to low and cover the pot. Let it cook for about 20-25 minutes, stirring occasionally to prevent sticking.
- After the cooking time, taste the chili and adjust the seasoning if needed. If you want a thicker consistency, let it simmer uncovered for a few more minutes.
- Once done, remove the pot from heat. Serve the chili hot, garnished with your choice of toppings such as avocado, fresh cilantro, or lime wedges, if desired. Enjoy your easy homemade vegan chili!
Tips
- Bean Perfection: Always drain and rinse canned beans thoroughly to remove excess sodium and improve digestibility.
- Spice it Up: Toast your spices for a minute before adding other ingredients to enhance their flavor and depth.
- Texture Matters: For a heartier chili, consider adding some chopped textured vegetable protein (TVP) or quinoa for extra protein and texture.
- Liquid Love: Don't be afraid to adjust the liquid. If the chili seems too thick, add a bit of vegetable broth. If it's too thin, let it simmer uncovered to reduce.
- Flavor Boosters: Try adding a small amount of dark chocolate or a splash of soy sauce to deepen the umami flavor of your chili.
- Make Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Toppings are Your Friend: Experiment with garnishes like vegan sour cream, nutritional yeast, fresh herbs, or crushed tortilla chips to add extra excitement to your dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
