Vegan Chili
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 can opener
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 bell pepper diced
- 2 medium carrots diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can crushed tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels fresh or frozen
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, diced bell pepper, and diced carrots to the pot and sauté until soft.
- Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add black beans, kidney beans, chickpeas, crushed tomatoes, and vegetable broth to the pot.
- Stir in corn kernels, tomato paste, and apple cider vinegar.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir the chili occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasoning as needed.
- Remove the pot from heat and let the chili rest for 10 minutes.
- Garnish with chopped cilantro before serving.
Notes
For added depth of flavor, consider adding a teaspoon of cocoa powder or a dash of soy sauce during cooking. If you prefer a thicker consistency, mash some of the beans with a spoon. This chili is versatile and can be adjusted to suit your taste; feel free to add more vegetables or adjust the spices to your liking. Serve with crusty bread or over rice for a more filling meal.
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