Description
This vegan chili is hearty, smoky, and packed with beans, vegetables, and bold spices. It’s a cozy one-pot meal that’s perfect for meal prep and makes delicious leftovers.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon dried oregano
1 (28 oz) or 2 (15 oz) cans diced tomatoes, with juices
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro
1–2 teaspoons sherry vinegar, red wine vinegar, or lime juice
Optional toppings: avocado, tortilla chips, vegan sour cream
Instructions
1. In a large pot, heat olive oil and cook onion, bell pepper, carrots, celery, and salt for 7–10 minutes.
2. Add garlic, chili powder, cumin, paprika, and oregano. Stir and cook for 1 minute.
3. Stir in tomatoes, beans, broth, and bay leaf. Bring to a simmer.
4. Simmer uncovered for 30 minutes, stirring occasionally.
5. Remove bay leaf. Blend 1½ cups of chili and return to pot.
6. Add chopped cilantro and vinegar or lime juice. Stir and adjust seasoning.
7. Serve hot with toppings of your choice.
Notes
Use any beans you have on hand.
Add chipotle powder for extra smoky heat.
Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 45g
- Protein: 14g
- Cholesterol: 0mg