Savory Vegan Chili
Kidney beans, black beans, and a generous mix of Southwestern spices — cumin, smoked paprika, chili powder, and oregano — build the backbone of this hearty one-pot chili. Diced tomatoes and seasonal vegetables round out the texture, and the whole pot simmers in under an hour. Serve it with cornbread or over rice for a filling meal.
Ingredients
- 1 tablespoon olive oil extra virgin, for richness
- 1 cup onion finely diced
- 3 cloves garlic minced
- 1 cup bell pepper chopped, any color
- 2 cups organic heirloom tomatoes chopped
- 2 cups cooked kidney beans drained and rinsed
- 2 cups vegetable broth low sodium
- 1 tablespoon chili powder adjust to taste
- 1 teaspoon ground cumin adds earthy flavor
- 1 teaspoon smoked paprika for smokiness
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper to taste
- 1 cup frozen corn kernels adds sweetness
- 1 cup quinoa pre-cooked, adds texture
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once warmed, add the diced onions and sauté until they become translucent and lightly golden, about 5 to 7 minutes.
- Add the minced garlic and chopped bell pepper. Cook for an additional 3 minutes, stirring occasionally until the garlic is fragrant and the peppers have softened slightly.
- Stir in the chopped heirloom tomatoes, allowing them to cook for about 5 minutes until they start to break down and release their juices.
- Add the kidney beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine, bringing the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and cover the pot. Let the chili cook for approximately 30 minutes, stirring occasionally, allowing the flavors to meld and develop.
- In the final 10 minutes of cooking, add the frozen corn and pre-cooked quinoa. Stir thoroughly and continue to simmer until the corn is heated through.
- Taste and adjust the seasoning as necessary. Serve hot, garnished with fresh chopped cilantro or avocado slices.
Notes
Consider serving with crusty vegan bread or over a bed of brown rice for a heartier meal. For added heat, incorporate a diced jalapeño with the bell peppers, or finish with a dash of vegan hot sauce.
Nutrition
Calories: 385kcalCarbohydrates: 66gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1181mgPotassium: 1035mgFiber: 14gSugar: 9gVitamin A: 2910IUVitamin C: 63mgCalcium: 83mgIron: 6mg
Tried this recipe?Rate this recipe !
