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Hearty Vegan Chili

This Hearty Vegan Chili is a warm, filling, and easy-to-make dish that cooks slowly, bringing out deep flavors with little work.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 piece bell pepper, chopped
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth Use low-sodium broth to control salt.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn (optional) Stir in corn near the end if you want it firm.
  • Fresh cilantro, for garnish (optional)

Method
 

Preparation
  1. In a slow cooker, combine the black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
  2. If using, add corn to the mixture.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. Once cooked, taste and adjust seasoning as needed.
Serving
  1. Serve hot in bowls. Add toppings like chopped cilantro, avocado, or a squeeze of lime. It goes well with rice, bread, or tortilla chips.

Notes

Cool the chili to room temperature, then store in an airtight container. Keep in the fridge for up to 4 days. Freeze in portions for up to 3 months. Thaw in the fridge before reheating.