Description
Indulge in the rich, spicy flavors of Quick Vegan Chili, a perfect dish for any occasion. This hearty chili combines canned black beans, kidney beans, and vibrant vegetables simmered with aromatic spices, delivering warmth and satisfaction in every bite. Ideal for busy weeknights or as a crowd-pleasing appetizer, this recipe is easy to customize and guaranteed to impress everyone at the table!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred)
- 1 cup bell peppers (mixed colors), diced
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 3 cups vegetable broth
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in diced bell peppers, chili powder, and cumin; cook until softened.
- Mix in black beans, kidney beans, and diced tomatoes; stir well.
- Pour in vegetable broth and bring to a gentle simmer.
- Allow to simmer on low heat for 20-30 minutes until thickened; stir occasionally.
- Taste and adjust seasonings before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg