Description
Warm and hearty, this vibrant vegan chili is packed with flavor and perfect for cozy gatherings or a quick weeknight meal.
Ingredients
Scale
- Key Ingredients:
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (14.5 oz) Diced Tomatoes
- 1 cup Bell Peppers, diced (mix of red, yellow, green)
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 2 cups Vegetable Broth (low-sodium)
- 2 tsp Cumin
- 2 tbsp Chili Powder
For Garnish:
- Fresh Cilantro, chopped
- 1 Avocado, sliced
Instructions
- Instructions:
- 1. Sauté Your Veggies: Heat a large pot over medium heat. Add a splash of olive oil and toss in the diced onions and bell peppers. Sauté for about 5 minutes until softened.
- 2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- 3. Spice It Up: Sprinkle in cumin and chili powder while stirring vigorously. Cook for another minute to release the flavors.
- 4. Combine Everything: Pour in the black beans, diced tomatoes, and vegetable broth. Stir well to combine all ingredients.
- 5. Let It Simmer: Bring the mixture to a gentle boil. Then reduce heat to low, cover the pot, and let it simmer for about 20 minutes.
- 6. Serve It Up: Once thickened to your liking, ladle into bowls and top with fresh cilantro and avocado slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg