I start craving stews, soups, and chilis when the temperatures drop. And this hearty chili is delicious for vegans and meat eaters alike. It is so easy to make you don’t have to wait until the weekend to eat it. Most of the ingredients you can find in your pantry or freezer.
You can serve it with some cornbread and a dollop of some yogurt-cilantro sauce.
Easy Vegan Chili
This chili is packed with plant-based proteins, full of veggies, and easy to make. If you like it spicy, you can add up to 1 tablespoon of chili powder. For the yogurt cilantro sauce:Mix 1 cup Greek yogurt with about 1-2 Tbsp of chopped cilantro, a squeeze of lemon, and salt and pepper to taste. This adds a nice creaminess to the chili. If you are vegan, you can use coconut yogurt in place of the Greek yogurt.
Ingredients
- 2 Tbsp canola oil
- 1 whole onion, finely chopped
- 2 whole red bell peppers, seeded and chopped
- 1 tsp salt
- 4 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1-2 tsp chili powder
- 1 can black beans
- 1 can kidney beans
- 1 14 oz can stewed tomatoes, roughly chopped
- 1 cup frozen corn
- 1 cup water
Instructions
- Heat oil in a dutch oven, medium heat. When hot, add onion, bell peppers, and salt. Cook until soft, about 6-8 minutes.
- Stir in garlic, cumin, smoked paprika ,coriander, and chili powder until fragrant, or about 30 seconds.
- Stir in beans, tomatoes, corn, and water, and bring to a boil.
- Reduce heat to simmer and cook for about 20 minutes.