Easy Vegan Bean Chili
This vegan chili is loaded with two kinds of beans and has all the comforting flavor of a classic chili! Plus this beauty comes together in just 30 minutes. It's a simple plant-based dish that really satisfies.
Servings: 7 (1 cup) servings
Ingredients
- 2 tbsp olive or avocado oil
- 1 medium white or yellow onion diced
- 1 green bell pepper diced
- 1 tbsp garlic minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 30 oz canned kidney beans rinsed and drained
- 30 oz canned pinto beans rinsed and drained
- 15 oz canned diced tomatoes I use fire-roasted
- 7 oz canned green chiles
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp onion powder
Instructions
- Add oil, onion, and bell pepper to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in color, about one minute.
- Stir in all other ingredients. Simmer on medium to medium low heat for 15 to 20 minutes, stirring occasionally. Taste and adjust seasonings as desired.
- Serve as is or top with sliced green onions and Homemade Croutons. If not dairy-free, sour cream and shredded cheddar cheese make great toppings too.
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 47g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1510mg | Potassium: 969mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 33mg | Calcium: 155mg | Iron: 5mg