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- 1 tablespoon olive oil - 1 large onion, diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 red bell pepper, diced - 2 medium carrots, diced - 1 zucchini, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes - 2 tablespoons tomato paste - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust based on desired spice level) - Salt and black pepper to taste To make a delicious vegan chili, you need fresh and hearty ingredients. Start with olive oil for a rich base. Fresh veggies like onion, garlic, bell peppers, carrots, and zucchini add flavor and texture. Canned beans, like black and kidney, provide protein and fiber. Diced tomatoes and tomato paste give the chili a nice tang and body. Vegetable broth adds depth to the flavor. Don't forget the spices! Chili powder, ground cumin, smoked paprika, and cayenne pepper create that warm, comforting taste. Adjust the cayenne for your spice preference. Salt and black pepper will enhance all the flavors. - Fresh cilantro - Slices of avocado - Crusty bread or rice Once your chili is ready, you can add some fun garnishes. Fresh cilantro brings a bright note. Slices of avocado add creaminess and richness. Serve the chili with crusty bread or over rice for a filling meal. These garnishes not only look nice but also elevate the taste. For the full recipe, check out the details above! To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 large diced onion. Sauté the onion for about 5 minutes until it turns soft and fragrant. Next, stir in 2 minced cloves of garlic. Cook this for 1 minute. Make sure the garlic does not brown. Now, add the diced green and red bell peppers, along with 2 diced carrots and 1 diced zucchini. Sauté all these veggies for 5-7 minutes. Stir them often, so they soften nicely. Once they are ready, it’s time to add the beans and tomatoes. Put in 1 can of black beans, 1 can of kidney beans, and 1 can of diced tomatoes. Don’t forget to add 2 tablespoons of tomato paste! Mix everything well. Next, pour in 2 cups of vegetable broth. Then, add your spices: 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper (you can adjust the heat to your liking). Sprinkle in salt and black pepper to taste. Stir until all the spices are mixed in. Increase the heat slightly to bring the chili to a gentle simmer. Once it bubbles, reduce the heat to low and cover the pot. Let it cook for 30-40 minutes. Stir it a few times as it cooks. This helps all the flavors blend nicely. Before serving, taste your chili. Add more salt or spices if needed. For the full recipe, check the detailed cooking steps. Enjoy your flavorful vegan chili! To make your chili burst with flavor, you can add some key spices and herbs. Here are my favorites: - Chili powder: This is a must for that classic chili taste. - Ground cumin: It adds warmth and depth. - Smoked paprika: This gives a nice smoky flavor. - Fresh herbs: Cilantro is great for a fresh kick. For cooking techniques, I suggest sautéing your vegetables well. This step builds a strong base. Cook them until soft, and let them soak in the spices. You can also let your chili simmer longer. This helps all the flavors blend nicely. Want to spice things up? You can adjust the heat level easily. Add cayenne pepper to your liking. Just start with a little, and taste as you go. If you want less heat, leave it out. You can also swap out ingredients to fit your taste. Don't like kidney beans? Use pinto or chickpeas instead. Want it creamier? Add coconut milk or more diced tomatoes. Make it your own! For the full recipe, check out my notes. Enjoy creating your perfect vegan chili! {{image_4}} You can mix and match beans in your vegan chili. Try using pinto beans or navy beans instead of black or kidney beans. Each type adds its own taste and texture. You can also add lentils or quinoa. Lentils cook quickly and add a nice protein boost. Quinoa brings a nutty flavor and extra crunch. Both options make your chili even heartier. Consider making a white bean chili. Use white beans like cannellini or great northern beans. Swap the tomatoes for creamy cashew cream or coconut milk. This gives the chili a rich, smooth texture. Another fun option is a southwest-style chili. Add corn, jalapeños, and bell peppers for a kick. You can also toss in some diced sweet potatoes for sweetness. This version has a vibrant flavor and is perfect for warm days. For more details, check the Full Recipe. Enjoy your chili adventures! Store your vegan chili in an airtight container. Place it in the fridge if you plan to eat it soon. It will stay fresh for about five days. For longer storage, freeze the chili. Make sure to let it cool first. Use freezer-safe bags or containers. It can last up to three months in the freezer. When reheating chili, use a pot on the stove for best results. Heat it over medium-low and stir often. This method keeps the texture nice and thick. If you want to microwave, place it in a bowl. Heat it for one minute, then stir. Repeat until it’s hot. To keep the flavor strong, add a splash of vegetable broth if it seems dry. Enjoy your hearty vegan chili like it’s fresh from the pot! You can easily spice up your vegan chili. Add sliced jalapeños for heat. You can also mix in extra cayenne pepper. Start with a little and taste as you go. This way, you can find your perfect spice level. Yes, you can make vegan chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method helps the flavors blend nicely. Vegan chili is packed with nutrition. It has lots of vegetables like bell peppers and zucchini. Beans are rich in protein and fiber. Tomatoes offer vitamins and antioxidants. This dish is low in fat and high in flavor, making it a healthy option. Enjoy it guilt-free! For the full recipe, click here. This blog post covered how to make a tasty vegan chili. We explored essential ingredients, like fresh vegetables and canned beans. I shared step-by-step instructions for cooking, plus tips to boost flavor. You learned about variations, storage, and reheating. In summary, vegan chili is flexible and easy to make. You can adjust it based on your taste. Enjoy your cooking adventure and share this delicious dish with others!

Vegan Chili

Warm up with this hearty vegan chili that's packed with flavor and nutrition! This comforting dish combines fresh vegetables, black and kidney beans, and spices for a wholesome meal in just 55 minutes. Perfect for weeknight dinners or meal prep, this chili is sure to satisfy. Discover the full recipe and elevate your cooking game today! Click through to explore how easy it is to make this delicious vegan delight!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

2 medium carrots, diced

1 zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes

2 tablespoons tomato paste

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on desired spice level)

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Slices of avocado, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for approximately 5 minutes, or until the onion is translucent and fragrant.

    Stir in the minced garlic and cook for an additional minute, ensuring it does not brown.

      Introduce the diced green and red bell peppers, along with the carrots and zucchini into the pot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

        Incorporate the black beans, kidney beans, diced tomatoes (with their juice), and tomato paste into the pot. Stir everything together until evenly combined.

          Pour in the vegetable broth, then add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure all the spices are distributed evenly.

            Increase the heat slightly to bring the chili to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let it cook for 30-40 minutes, stirring occasionally, until the flavors meld beautifully and the vegetables are tender.

              Before serving, taste the chili and adjust the seasoning with additional salt or spices as needed.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                  - Presentation Tips: Serve the hearty chili in warm bowls, garnished with freshly chopped cilantro and topped with creamy avocado slices for an extra layer of flavor. This dish pairs wonderfully with crusty bread or can be served over cooked rice for a heartier meal! Enjoy!