Description
A comforting and flavorful vegan chili that balances smoky tomatoes, savory beans, and earthy mushrooms in a hearty pot.
Ingredients
Scale
- 2 tablespoons olive oil or neutral oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- Mixed mushrooms, roughly chopped
- 1 red bell pepper, diced
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cocoa powder or instant espresso
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, sliced scallions, avocado, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt; sauté until translucent (6-8 minutes).
- Add garlic and cook until fragrant (30-60 seconds). Then add mushrooms and red bell pepper; sauté until mushrooms release their liquid (8-10 minutes).
- Stir in spices and toast for about 1 minute. Fold in tomato paste and let it darken.
- Pour in crushed tomatoes and vegetable broth, then add beans and bay leaf. Bring to a simmer.
- Reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally. Taste and adjust seasoning. Finish with lime juice and cilantro if desired.
Notes
For a thicker chili, add masa harina in the last 10 minutes. Consider making the chili a day in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan chili, healthy dinner, comfort food, plant-based, easy recipe
