If you're searching for a hearty and flavorful dish that will leave you saying, "I can't believe it's vegan!" look no further than this mouthwatering Vegan Chili recipe! Packed with protein-rich chickpeas and black beans, vibrant bell peppers, and a medley of spices, this chili is perfect for cozy nights in or impressing your friends at a gathering. With just 50 minutes from prep to plate, you can whip up a delicious meal that’s both satisfying and healthy. Get ready to indulge in a bowl of goodness that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can chickpeas, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of chickpeas (drained), 1 can of black beans (drained), 1 can of diced tomatoes, 1 bell pepper (chopped), 1 onion (chopped), 2 cloves of garlic (minced), 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the drained chickpeas and black beans to the pot, followed by the can of diced tomatoes (with their juices). Stir well to combine all the ingredients.
- Sprinkle the chili powder and smoked paprika over the mixture. Stir to evenly distribute the spices throughout the chili.
- Season the chili with salt and pepper to taste. Start with a pinch of salt and a few cracks of pepper, then adjust according to your preference.
- Bring the chili to a gentle simmer. Once it starts bubbling, reduce the heat to low and cover the pot. Allow the chili to cook for about 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, you can let it simmer uncovered for an additional 5-10 minutes.
- Once the chili is cooked to your liking, remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the chili hot, garnished with your favorite toppings such as avocado, cilantro, or vegan sour cream, if desired. Enjoy your hearty and delicious vegan chili!
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices in advance. This makes the cooking process smoother and more enjoyable!
- Customize Your Spice Level: If you like a little heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix. Adjust the chili powder to suit your taste as well.
- Let It Simmer: Allowing the chili to simmer longer can enhance the flavors, so feel free to let it cook for an extra 10-15 minutes if you have the time.
- Thicker Chili: For a thicker consistency, mash some of the beans against the side of the pot while cooking or let it simmer uncovered for the last few minutes.
- Garnish Creatively: Serve your chili with a variety of toppings like fresh cilantro, diced avocado, vegan sour cream, or even crushed tortilla chips for added texture.
- Leftovers: This chili tastes even better the next day! Store leftovers in the fridge for up to a week or freeze for a quick meal later on.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
