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Vegan Chilli Recipe

Vegan Chilli Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine Indian
Servings 5 People

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Can opener
  • 1 Measuring cups and spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium carrot, diced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 cup frozen corn kernels
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (for garnish)
  • Vegan sour cream (optional, for serving)

Instructions
 

  • Prepare the Vegetables:
    Start by chopping the onion, garlic, bell peppers, and carrot. Set them aside.
  • Sauté the Aromatics:
    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
    Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add Vegetables and Spices:
    Add the diced bell peppers and carrot to the pot, stirring occasionally until they start to soften, about 5 minutes.
    Sprinkle in the cumin, chili powder, smoked paprika, cayenne pepper (if using), oregano, and coriander. Stir well to coat the vegetables with the spices, and cook for another 2 minutes to enhance the flavors.
  • Incorporate the Beans and Tomatoes:
    Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir in the black beans, kidney beans, and pinto beans.
    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for about 30 minutes, stirring occasionally.
  • Add the Corn and Adjust Seasoning:
    After 30 minutes, stir in the frozen corn kernels. Taste the chili and adjust the seasoning with salt and pepper as needed.
    Let the chili simmer uncovered for another 10 minutes to thicken slightly.
  • Finish with Lime and Rest:
    Squeeze in the juice of one lime and give the chili a final stir. Remove the pot from the heat and let it rest for about 10 minutes to allow the flavors to meld together.
  • Serve and Garnish:
    Ladle the chili into bowls and garnish with chopped fresh cilantro, slices of avocado, and a dollop of vegan sour cream if desired.
    Serve hot with your favorite toppings and enjoy!

Notes

This vegan chili is hearty, packed with protein, and full of bold flavors. It’s perfect for meal prep, as it tastes even better the next day.
Keyword Easy Vegan Chilli Recipe, Vegan Chilli, Vegan Chilli Recipe