Comforting Vegan Chili: Hearty, Simple One-Pot Recipe

This Vegan Chili is a hearty and nutritious one-pot dish that's perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Onion Provides aromatic flavor; can substitute with shallots for a milder taste.
3 cloves Garlic Adds savory depth; can use garlic powder in a pinch (1 clove = 1/8 tsp powder).
1 medium Green Pepper Contributes sweetness and crunch; substitutable with any bell pepper.
1 medium Carrot Adds natural sweetness and texture; use parsnips or sweet potato for a unique twist.
1 can Diced Tomatoes Base for the sauce; can use canned for convenience.
2 tablespoons Tomato Paste Enhances tomato flavor; substitute with additional diced tomatoes if unavailable.

For Liquid and Protein

2 cups Vegetable Broth Use vegetable stock for a more robust flavor.
2 cups Cooked Beans Choose any mix of kidney, black, pinto, or white beans.

For Seasoning

1 tablespoon Coconut Sugar Can replace with brown sugar or maple syrup.
1 teaspoon Ground Cumin Essential for earthy flavor.
1 teaspoon Onion Powder Boosts onion flavor.
1 teaspoon Garlic Powder Convenient option for extra garlicky goodness.
1/2 teaspoon Black Pepper Adjust according to taste.
1 teaspoon Smoked Paprika Provides smoky richness.
1/4 teaspoon Cayenne Pepper For heat; adjust to your liking.

For The Kick

2 medium Hot Red Chili Peppers Can substitute with jalapeños for a milder flavor.

For Cooking

2 tablespoons Oil Any cooking oil like olive or vegetable will work well.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, add a splash of oil and let it heat for about 30 seconds. Sauté the chopped onion and diced green pepper for 5 minutes, stirring occasionally until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes. Then, mix in the diced tomatoes and let everything sauté together for another 3-5 minutes.
Stir in a couple of tablespoons of tomato paste along with vegetable broth or water, bringing the mixture to a gentle simmer.
Add your choice of cooked beans and sprinkle in the coconut sugar along with all the spices. Stir to combine thoroughly and increase the heat slightly.
Let your chili simmer gently for about 30 minutes, stirring occasionally. If it becomes too thick, add additional broth or water.
For a creamier texture, carefully blend a portion of the chili using an immersion blender until it reaches your desired consistency.
Remove the pot from the heat and ladle the hot Vegan Chili into bowls. Garnish with fresh cilantro, avocado slices, or nutritional yeast.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

This chili can be stored in airtight containers for up to 5 days or frozen for up to 3 months, perfect for meal prep.

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