Perfect Vegan Chili
This vegan, the plant-based recipe is budget-friendly (about $10 for a whole batch!), easy to make, and super flavorful. It’s thick and creamy, but still a little brothy for those who want their chili to be a bit more soup-like.
I started testing this recipe in my college days and have recreated it more than 50 times since then. It’s safe to say that it’s perfection.
INGREDIENTS
- 1 tablespoon avocado oil (or any neutral oil)
- Half of 1 onion, diced
- 1 bell pepper or zucchini, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped
- One 6-ounce can of tomato paste
- 2 teaspoons cumin powder
- 1 teaspoon dried oregano
- ¼ cup guajillo or regular chili powder
- 3 cups vegetable broth
- One 28-ounce can of fire-roasted crushed tomatoes
- 1 cup canned tomato sauce
- One 15.5-ounce can of black beans, drained
- One 15.5-ounce can of kidney beans, drained
- One 15.5-ounce can of chickpeas, drained
- One 15.5-ounce can of corn kernels, drained
- Salt and pepper, to taste
- Garnishes: tortilla chips, vegan sour cream, green onions, jalapeños, nutritional yeast
Directions
Put a large pot on medium heat. Add the oil and sauté the onion and bell pepper.
After about 5 minutes, add the minced garlic and jalapeño and sauté for another 2 minutes.
Add the tomato paste, spices, and a splash of vegetable broth to the pot and cook for 5 minutes to release all the flavors of the spices. Stir frequently here to avoid sticking.
Add the canned tomatoes, the rest of the broth, the tomato sauce, and all the beans and corn. Add salt and pepper to taste. Bring to a boil and then reduce to a simmer for about 15 minutes.
Top with your choice of toppings and enjoy!
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