Easy Vegan Chili
This easy vegan chili made with black beans, kidney beans, and pinto beans is super simple to pull together for a weeknight meal and takes only 30 minutes to prepare. Full of heart healthy plant protein, high in fiber, and low in calories, this chili is super satisfying.
Servings: 6
Calories: 179kcal
Ingredients
- 1 yellow onion chopped
- 1 organic green pepper chopped
- 1 organic red pepper chopped
- 4 garlic cloves minced
- 2 cups vegetable stock plus 1/4 cup to simmer vegetables
- 14 oz can organic black beans
- 14 oz can organic kidney beans
- 14 oz can organic pinto beans
- 14 oz can fire roasted tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- In a large dutch oven or pot sauté onions and garlic in 1/4 cup of vegetable stock. Cook until tender.
- Add chopped green and red pepper. Cook until soft.
- Add vegetable stock, fire roasted tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin and paprika.
- Let simmer on low with the lid on for about 20 minutes.
- Add salt and pepper to taste.
Notes
- This recipe tastes great with a spoonful of nutritional yeast and sliced avocado or a dollop of guacamole. The nutritional yeast gives a "cheesy" flavor and the guacamole gives it a creamy texture.
Nutrition
Calories: 179kcal