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Easy Vegan Chili

A hearty, healthy meal that is packed with protein from beans and bursting with flavor, perfect for anyone looking for delicious plant-based options.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 piece bell pepper, chopped
  • 1 piece onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 tablespoon olive oil
Optional Toppings
  • 1 piece avocado
  • 1 bunch cilantro
  • 1 piece lime

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and bell pepper, sauté until softened.
  3. Stir in the garlic and cook for another minute.
  4. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
  5. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes.
  6. Adjust seasoning if necessary and serve hot, topped with avocado, cilantro, and lime if desired.

Notes

Let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave. For a spicier chili, add some chopped jalapeños or a pinch of cayenne pepper.