Hearty Vegan Chili (30 Minute!)
A quick and easy vegan chili that's thick, flavorful, and satisfying! It's made with two types of beans and warm, savory spices.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 yellow onion diced
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can kidney beans drained and rinsed
- 1 15 oz. can diced tomatoes
- 6 oz. tomato paste
- 2 cups vegetable broth
- 2 Tbsp. chili powder mild
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- Toppings of choice Avocado, cilantro, green onion, vegan sour cream, vegan cheese, tortilla chips
Instructions
Instructions
- Dice onion and bell pepper.
- In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes.
- Mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 1 minute.
- Add vegetable broth, tomatoes with juice, and tomato paste. Bring to a light boil.
- Rinse and drain beans. Add beans, cover, reduce heat, and simmer for 10 minutes (or longer) until thickened.
- Serve with any toppings of choice.
Notes
*Chili powder: If concerned about spiciness, decrease amount from 2 to 1 tablespoon.
Make it spicy: Add cayenne, chipotle, jalapeño, or hot sauce if desired.
Beans: Any two cans work great (kidney, black, pinto).