Easy Vegan Chili
by Karissa's Vegan Kitchen
This is the best vegan chili recipe! So easy, a little spicy, and high in protein and fiber for a fulfilling meal.
Servings: 4
Calories: 190kcal
Ingredients
- 2 tablespoons oil
- 2 medium carrots peeled and chopped
- ½ medium yellow onion peeled and chopped
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 3 (15-ounce) cans beans drained and rinsed - see notes
- 2 cups vegetable broth
- 1 cup corn frozen or canned
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar optional
- salt to taste
Instructions
- Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
- Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Sauté for an additional 2 minutes.
- Mix in the beans, vegetable stock, corn, tomato paste, and sugar.
- Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes. Stir every 5 minutes or so.
- Taste test: Does it need salt? More cumin for heat?
- Serve with your favorite toppings. I love vegan sour cream, shredded Daiya cheddar, and green onions on mine! Eat with a spoon or scoop up with tortilla chips.
Notes
*my favorite combination of beans for this chili is pinto, kidney, and black beans. 3 cans of beans = 4 total cups.
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 897mg | Potassium: 780mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7549IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 3mg