Description
Hearty southwestern-style vegan chili delivers robust flavors that satisfy meat lovers and plant-based eaters alike. Protein-packed beans, smoky spices, and fresh toppings create a comforting meal you’ll want to savor again and again.
Ingredients
Scale
- 2 cups vegetable broth
- 1 can (28 oz or 794 g) diced tomatoes
- 1 can (15 oz or 425 g) tomato sauce
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 can (15 oz or 425 g) chickpeas, drained and rinsed
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsps chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground oregano
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: avocado slices, chopped cilantro, vegan sour cream, shredded vegan cheese, tortilla chips
Instructions
- Warm olive oil in a spacious pot over medium-high heat, allowing the onions to become translucent and slightly golden around the edges.
- Introduce red bell pepper, carrots, and celery into the pot, sautéing until the vegetables soften and develop a slight caramelization.
- Incorporate minced garlic and quickly toss, releasing its aromatic essence without burning.
- Layer black beans, kidney beans, and chickpeas into the vegetable mixture, creating a robust protein foundation.
- Pour diced tomatoes and tomato sauce over the bean mixture, creating a rich, vibrant base.
- Stream vegetable broth into the pot, then sprinkle in a medley of spices: chili powder, cumin, smoked paprika, coriander, oregano, salt, and pepper.
- Reduce heat to low, cover the pot, and allow the chili to simmer gently for 30-35 minutes, enabling the ingredients to meld and intensify their flavors.
- Brighten the dish with fresh lime juice just before serving, cutting through the deep, earthy undertones.
- Ladle into warm bowls and garnish with optional toppings like creamy avocado slices, fresh cilantro, or dollops of vegan sour cream.
Notes
- Boost bean protein by adding quinoa or tempeh for extra texture and nutritional value.
- Customize heat levels by adjusting chili powder and adding optional jalapeños or hot sauce.
- Prep vegetables in advance to reduce cooking time and make meal preparation more efficient.
- Enhance depth of flavor by toasting spices briefly before adding liquid ingredients for richer taste profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 203 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg