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0
minPrep Time -
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minCook Time -
0
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:fall,winter,all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This hearty vegan chili is packed with rich flavors and plant-based proteins. Made with a savory blend of black beans, kidney beans, tomatoes, and corn, this chili is simmered to perfection with aromatic spices like cumin and smoked paprika, making it the perfect comfort food for any chilly evening.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt to taste
- 3 cups vegetable broth
- Olive oil
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, cook until softened.
- Stir in bell pepper, carrots, and celery, and cook for about 5 minutes.
- Add all the spices and cook for another minute.
- Pour in the beans, corn, and tomatoes along with the vegetable broth. Bring to a boil.
- Season with salt to taste. Serve hot.
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