Vegan Chili Recipe
This hearty vegan chili is packed with rich roasted bell peppers, beans, and spices, a delicious plant-based dish bursting with smoky, savory flavors.
Servings: 8
Calories: 274kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 jalapeno peppers diced (use bell pepper for milder heat)
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 1 1/2 cups vegetable broth
- 2 15 ounce cans fire roasted tomatoes
- 16 ounces roasted red peppers use jarred, or 3-4 roasted red bell peppers (double the amount for even more flavor!)
- 3 15 ounce cans red kidney beans drained and rinsed
- hot sauce to taste
- Toppings. Choose your favorites!
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion and peppers and cook 2-3 minutes to soften.
- Add the garlic and cook for 1 minute.
- Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
- Stir in the vegetable broth, roasted red peppers, tomatoes, beans, and hot sauce to taste.
- Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like.
- Serve with your favorite chili toppings.
Notes
For a slow cooker version, follow the recipe through Step #4, then dump everything into your crock pot or slow cooker, then cook on high for 2-3 hours, or on low for 3-4 hours.
Nutrition
Calories: 274kcal | Carbohydrates: 48g | Protein: 16g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 358mg | Potassium: 918mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3212IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 6mg