Description
This quick vegan chili is the ultimate solution for busy weeknights or last-minute gatherings. In just 30 minutes, you can whip up a hearty, flavorful dish filled with protein-packed beans, vibrant vegetables, and aromatic spices. It’s a crowd-pleaser that even meat-lovers will enjoy, making it perfect for potlucks or cozy dinners. Serve it hot topped with fresh cilantro for an extra pop of flavor!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 large onion, diced
- 2 bell peppers (red or yellow), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- Fresh cilantro (optional), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers; sauté until soft but colorful.
- Stir in minced garlic, chili powder, and cumin; cook for about 1–2 minutes until fragrant.
- Add fire-roasted diced tomatoes and drained beans to the pot; mix well.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes to meld flavors.
- Taste and adjust seasoning if needed before serving hot, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg