Easy Vegan Chili
This vegan chili is bursting with flavor from a blend of hearty beans and aromatic spices simmered to perfection. The combination of fire-roasted tomatoes, spicy chile powder, and cumin creates a rich and satisfying depth of taste. Topped with creamy avocado, plant-based sour cream, and fresh cilantro, it's a comforting and nutritious dish that's sure to please vegans and non-vegans alike.
Ingredients
- 2 tablespoons vegetable oil (such as canola oil)
- 1/2 cup chopped yellow onion
- 2 large garlic cloves (minced)
- 1 cup water
- 1 15-ounce can fire roasted tomatoes (and their juices)
- 1 15-ounce can black beans (and their liquid)
- 1 15-ounce can kidney beans (rinsed and drained)
- 3 tablespoons tomato paste
- 1 tablespoon chili powder (or to taste for less spice)
- 2 cubes vegetable bouillon (or 2 teaspoons of salt)
- 1 teaspoon brown sugar (not packed)
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 avocado (diced)
- 1/4 cup cilantro
- Vegan sour cream
Instructions
- 1
In a medium-sized pot add the vegetable oil over medium heat. Once hot, add in the diced onion and cook until browned (about three minutes). Add the minced garlic and saute for 30 seconds.
- 2
Add the water, fire roasted tomatoes, black beans, kidney beans, tomato paste, chili powder, bouillon (or salt), brown sugar, cocoa powder, cumin, and smoked paprika.
- 3
Cook over medium-low heat for 20 minutes for the most flavorful, delicious chili. Top with avocado, cilantro, and/or plant-based sour cream.
Cook it from the original
This recipe comes from worldofvegan.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on worldofvegan.com