Description
Savor the warmth of this vibrant vegan chili, brimming with hearty beans and colorful vegetables—a comforting dish perfect for any occasion.
Ingredients
Scale
For the Chili:
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup bell peppers (mixed colors), diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tbsp chili powder
- 4 cups low-sodium vegetable broth
Instructions
- Step 1: Prep Your Ingredients
- Dice the bell peppers and onion into bite-sized pieces. Mince the garlic.
- Step 2: Sauté Vegetables
- In a large pot or Dutch oven over medium heat, add a splash of olive oil. Sauté the onions until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the Beans
- Pour in the rinsed black beans and kidney beans. Stir gently to combine.
- Step 4: Spice It Up
- Sprinkle in cumin and chili powder. Mix well to coat all beans with spices.
- Step 5: Pour in the Broth
- Add vegetable broth and bring to a gentle boil. Reduce heat and let simmer uncovered for about 30 minutes.
- Step 6: Serve It Up
- Spoon generous portions into bowls. Top with avocado slices or fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg