Thick and Hearty Vegan Chili
This Vegan Chili with Beans is cooked quickly on the stove top with simple ingredients. It’s thick and hearty, and so tasty you’ll never miss the meat!
Servings: 6
Calories: 314.6kcal
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 1 jalapeno pepper seeded and minced
- 5 cloves garlic minced
- 3 cans black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 28 oz. can crushed tomatoes
- 1 ½ cups vegetable stock
- 1 ½ Tablespoon tomato paste
- 3 Tablespoons chili powder (more or less to taste)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cocoa powder
- ½ teaspoon chipotle chili powder (more or less to taste)
- ½ teaspoon salt
Instructions
- In a very hot stainless steel stock pot, sauté the onion and bell pepper until they are soft. If the vegetables start to stick to the pan, use a small amount of water to deglaze the pan.
- Add the garlic and sauté for about two more minutes, until the garlic is fragrant, but be careful not to burn it.
- Add the remaining ingredients and bring the chili to a boil.
- Reduce the heat and simmer the chili for one hour, stirring occasionally.
Notes
You can adjust the spiciness of the chili by adjusting the amount of chili powder and chipotle powder used. I find the amounts in the recipe are just right for my taste, but start with less and season to taste. You can also leave the seeds in the jalapeno for a hotter chili.
You can use any combination of beans you desire.
Nutrition
Calories: 314.6kcal | Carbohydrates: 60.4g | Protein: 17.8g | Fat: 2.7g | Sodium: 699.5mg | Fiber: 20.8g | Sugar: 10.7g | Vitamin A: 1689.55IU | Vitamin C: 38.31mg | Calcium: 191.98mg | Iron: 6.91mg