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vegan chili cooking instructions

Vegan Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 can opener
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup corn kernels fresh or frozen

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced bell pepper, carrots, and celery, and cook for an additional 5 minutes.
  • Add the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth to the pot.
  • Stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using.
  • Bring the mixture to a simmer and let cook for 20 minutes, stirring occasionally.
  • Add the corn kernels and cook for another 5 minutes until heated through.
  • Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

To enhance the flavor, consider preparing the chili a day in advance as the flavors tend to develop and intensify overnight. You can also customize the spice level by adjusting the amount of cayenne pepper according to your taste. Serve with toppings like avocado, cilantro, or lime wedges for added freshness.
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