-
20
minPrep Time -
35
minCook Time -
55
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:dinner
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
This Classic Vegan Chili recipe is a quintessential dish that pays homage to the flavors and heartiness of traditional chili, while ensuring every ingredient aligns with a vegan lifestyle. Starting with a base of aromatic vegetables such as onions, garlic, and bell peppers, the dish is laden with a variety of beans and fire-roasted tomatoes, simmered to perfection. Seasoned with a blend of chili powder, cumin, and smoked paprika, this chili is a dance of bold flavors and comforting warmth. Ideal for a cozy dinner or as a nutritious option for meal prep, it’s designed to satisfy cravings while adhering to ethical and dietary choices. Additionally, this chili is incredibly versatile, serving as an excellent topping for vegan hot dogs or a hearty filling for burritos. With every spoonful, you’ll discover why this dish is a beloved classic in the vegan repertoire.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cups vegetable broth
- 1 can (15 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft.
- Add the bell peppers and cook for another 5 minutes.
- Stir in the vegetable broth, fire-roasted tomatoes, and beans. Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro or vegan sour cream, if desired.
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