Description
A comforting and hearty vegan chili made with black beans, fresh vegetables, and spices, perfect for chilly evenings.
Ingredients
Scale
- 2 cans black beans, rinsed and drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Optional spices: smoked paprika or cayenne pepper
- Fresh cilantro for garnish
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil. Once shimmering, add chopped onion and a pinch of salt. Cook until translucent, about 5 minutes.
- Add minced garlic and diced bell pepper. Sauté for another 2-3 minutes until aromatic.
- Stir in chili powder and cumin, toasting for an extra minute.
- Pour in the can of diced tomatoes (with juice) and black beans. Stir together and add about a cup of vegetable broth.
- Bring to a simmer, reduce heat, and let it cook for about 20-25 minutes to meld flavors.
- Taste and season with salt, pepper, or additional spices. Garnish with fresh cilantro before serving.
Notes
Soak dry beans overnight for easier cooking. Adjust spice levels to preference and consider adding a splash of lime juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan chili, black bean chili, comfort food, easy recipe, healthy meal
