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vegan chili

Vegan Chili

Sweet potato, black beans, pinto beans, and a whole bottle of beer (like Modelo) come together to make a super-hearty, meatless chili.


- 1 can of black beans

- 1 can of kidney beans

- 1 can of diced tomatoes

- 1 onion, diced

- 1 red bell pepper, diced

- 2 cloves of garlic, minced

- 1 tablespoon olive oil

- 1 tablespoon chili powder

- 1 teaspoon cumin

- 1/2 teaspoon smoked paprika

- Salt and pepper, to taste


1. Start by heating the olive oil in a large pot over medium heat.


2. Add in the diced onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until they start to soften.


3. Drain and rinse both cans of beans and add them to the pot.


4. Pour in the can of diced tomatoes, with the juice, and stir everything together.


5. Add in the chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir everything together until well combined.


6. Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally.


7. Taste the chili and adjust the seasoning as needed. You can add more chili powder for a spicier chili or more salt for more flavor.


8. Once the chili is done, remove it from the heat and let it cool for a few minutes.


9. Serve the vegan chili hot, topped with your favorite toppings such as avocado, cilantro, or vegan cheese.


10. Enjoy your delicious and easy vegan chili! This recipe is perfect for a cozy dinner or meal prep for the week. You can also freeze leftovers for later.

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