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

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Bell Peppers: poblano peppers, anaheim peppers
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Chili Powder: taco seasoning
• Instead of Ground Cumin: coriander powder
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Tomato Paste: sun‑dried tomato puree
• Instead of Roasted Red Peppers: fresh roasted red peppers
• Instead of Diced Tomatoes: crushed tomatoes
• Instead of Kidney Beans: black beans, pinto beans
• Instead of Black Beans: kidney beans, cannellini beans
• Instead of Hot Sauce: chipotle sauce, sriracha
• Instead of Vegetable Broth: water + extra salt, mushroom broth

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef Knife
• Wooden Spoon
• Measuring Spoons
• Can Opener
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Sauté the onion, peppers, and garlic until softened but not browned.
• Bloom the spices with tomato paste for at least 2 minutes.
• Simmer the chili uncovered enough to allow thickening and flavor development.

Chef Tips from the Video

• Add a smoked paprika or chipotle pepper for a deeper smoky flavor.
• For extra richness, stir in a tablespoon of nutritional yeast just before serving.
• Use homemade vegetable broth for a cleaner taste and lower sodium.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• The chili tastes even better the next day; reheat gently on the stove.
• Prepare the vegetable base up to step 3, cool, and store in the fridge for up to 24 hours before completing.

Frequently Asked Questions