FILLING and HEARTY Vegan Chili

Ingredients

• 1 large Onion (peeled and diced)
• 2 Bell Peppers (any colors, seeded and diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 0.25 teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Tomato Paste (store‑bought)
• 1 cup Roasted Red Peppers (drained and chopped (jarred))
• 2 cans Diced Tomatoes (14.5 oz each, undrained)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 2 tablespoons Hot Sauce (adjust to desired heat)
• 2 cups Vegetable Broth (low‑sodium)

Instructions

1. Prepare Vegetables

   Dice the onion and bell peppers; mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat the skillet over medium heat, add a splash of oil, then sauté onion, peppers, and garlic until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Spices and Tomato Paste

   Stir in chili powder, cumin, cayenne, salt, pepper, and tomato paste. Cook for 2 minutes to bloom the spices.

   Time: PT2M

   Temperature: Medium

4. Incorporate Remaining Ingredients

   Add roasted red peppers, diced tomatoes (with juice), drained beans, hot sauce, and vegetable broth. Mix well.

   Time: PT3M

5. Bring to a Boil

   Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

6. Simmer and Develop Flavor

   Reduce heat to low, cover partially, and let simmer for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Low

7. Finish and Serve

   Turn off the heat, let the chili rest for 2 minutes, then ladle into bowls. Garnish with fresh cilantro or avocado if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

4 g

Fiber

10 g