Easy Vegan Chili

An easy vegan chili ready in under one hour.

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5 from 3 votes

An easy vegan chili ready in under one hour.

Prep Time10

Cook Time50

Course: Main Course

Cuisine: American

Keyword: #greeklentenrecipes, chili, Vegan, vegetarian,

Servings: servings

Calories: 407kcal

Author: Mia Kouppa

Ingredients

1 medium red onion, diced
3 cloves garlic, finely diced
2 tbsp oil olive oil or vegetable oil; can even use water in place of oil
1 red bell pepper, diced
2 carrots, diced
2 stalks celery, diced
2 tsp chili powder
2 tsp dried oregano
2 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp red pepper (chili )flakes
1/4 tsp pepper
30 ounces canned red kidney beans, drained and rinsed
28 ounces canned diced tomatoes
15 ounces canned white kidney beans, drained and rinsed
2 cups vegetable broth, or water
1 tbsp cocoa powder

Metric - Grams

Instructions

In a large pot, saute the onion and garlic with the oil until softened, for approximately 3—5 minutes. If you are avoiding oil, you can soften the onion and garlic by "sautéing" them in water.

1 medium red onion, diced, 3 cloves garlic, finely diced, 2 tbsp oil
Add the rest of the ingredients to the pot and cook over medium heat, uncovered, stirring occasionally for approximately 45 minutes. You may need to add more vegetable broth or water if the chili becomes too dry.

1 red bell pepper, diced, 2 carrots, diced, 2 stalks celery, diced, 2 tsp chili powder, 2 tsp dried oregano, 2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp red pepper (chili )flakes, 1/4 tsp pepper, 30 ounces canned red kidney beans, drained and rinsed, 28 ounces canned diced tomatoes, 15 ounces canned white kidney beans, drained and rinsed, 2 cups vegetable broth, or water, 1 tbsp cocoa powder
Serve over cooked rice or quinoa.
Enjoy!

Notes

Serve your vegan chili over rice or quinoa. You can also serve it in a hollowed out bread bowl.

If you are not concerned with keeping this chili vegan, you can serve it topped with shredded cheese or sour cream. You can also choose to use vegan cheese or sour cream if you would like to keep the recipe plant-based.

Nutrition