Hearty Vegan Chili (30 Minute!)

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 4 cloves garlic
• 15 oz. can black beans
• 15 oz. can kidney beans
• 15 oz. can diced tomatoes
• 6 oz. tomato paste
• 2 cups vegetable broth
• 2 Tbsp. chili powder (I use mild*)
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. dried oregano
• Avocado, fresh cilantro, sliced green onion or chives, vegan sour cream, vegan cheese, tortilla chips, etc.

Instructions

1. 1

   Dice onion and bell pepper.

2. 2

   In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 1 minute.

4. 4

   Add vegetable broth, tomatoes with juice, and tomato paste. Bring to a light boil.

5. 5

   Meanwhile, rinse and drain beans.

6. 6

   Add beans, cover, reduce heat, and simmer for 10 minutes (or longer) until thickened.

7. 7

   Serve with any toppings of choice. (I love avocado!)