Go Back

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.
Print Recipe Pin Recipe

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.