The Best Vegan Chili
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Killer vegan chili recipe! It’s the Best Vegan Chili you'll ever make! It’s an easy recipe that is hearty enough that even non-vegans will love!
Course:
Main Course
Cuisine:
American
Keyword:
chili, stew
Servings: 8
Calories: 305 kcal
Ingredients
- 1 onion, diced
- 3 garlic cloves, diced
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1 cup carrots, chopped (approx. 2 large carrots)
- 1 cup celery, chopped (approx. 4 celery stalks)
- 1 cup red bell pepper, chopped (2 bell peppers)
- 1 14- oz can crushed tomatoes
- 2 dried chipotle chile peppers, if you can’t find these in grocery stores, it’s ok to omit
- 2 dried ancho chile peppers
- 3 cups cooked kidney beans (32-oz can)
- 2 vegetable broth
- Optional: 1 cup water
Instructions
-
Heat 1 tbsp oil in large saucepan over medium heat. Add onion, garlic and salt and cook for 2-3 minutes, until onion is caramelized.
-
Stir in carrots, celery, bell peppers and cook for 5 minutes, stirring often.
-
Add broth, crushed tomatoes, chipotle and ancho peppers and bring to a boil. Simmer uncovered on medium-low heat for 20 minutes until carrots and celery are cooked all the way through.
-
If your chili is too dry and doesn't have enough liquid, add 1 cup of water.
-
Season with more salt and pepper to taste.
-
Store in the fridge for up to 5 days.
Recipe Notes
Nutrition Information: Calories 305 Fat: 3 g Saturated fat: 0.4 g Carbohydrates: 54.2 g Dietary Fiber: 14.6 g Sugar: 7.1 g Sodium: 362 mg Protein: 18 g