Vegan Chili Recipe
Savor a hearty, protein-packed Vegan Chili that's incredibly simple to make yet bursting with flavor. This wholesome recipe is perfect for fueling your body, whether you're building muscle or seeking a satisfying, fiber-rich meal for weight management. Enjoy a plant-based twist on a classic comfort food.
Preparation
1
Dice the onion, mince the garlic, and chop the bell peppers into small pieces.
2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
3
Add the minced garlic and chopped bell peppers to the pot. Cook for another 3-5 minutes, stirring occasionally, until the peppers start to soften.
4
Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5
Pour in the canned diced tomatoes (with their liquid), drained and rinsed kidney beans, black beans, and sweet corn. Add the vegetable broth.
6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 20-30 minutes, or longer for a richer flavor, stirring occasionally to prevent sticking.
7
Season the chili with salt and black pepper to taste. Ladle hot into bowls and serve.
Nutrational Values per serving
61
kcal
3g
protein
10g
carbs
1g
fat