Delightful And Hearty Vegan Chili

Total Time
50 mins
Difficulty
Medium
Yield
4 servings

Satisfying, generous and veggie-packed, this vegan chili will leave you feeling full for hours.

Bon Appetite!

Ingredients

  • 1.5 tablespoons extra virgin olive oil
  • 2 heaping cups diced sweet onion
  • 2 tablespoons minced garlic
  • 2 jalapeños, seeded and diced
  • 1 cup diced celery
  • 1 lg. red bell pepper, seeded and diced
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 6 tablespoons tomato paste
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2-3/4 teaspoon fine grain sea salt, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon hot sauce

Toppings (optional)

  • Homemade vegan sour cream
  • Chopped green onions
  • Fresh cilantro

Preparation

  1. In a large pot, sauté the onions and garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
  2. Add the jalapeños, celery, and bell pepper and sauté for another 5-7 minutes or so, until softened.
  3. Now add a can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
  5. Serve with homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.

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