Best Vegan Chili

This chili is hearty, flavorful, and simple, with just a few whole-food ingredients. It’s perfect for a cozy dinner and tastes even better the next day!

Prep Time10

Cook Time40

Servings: servings

Calories: 307kcal

Ingredients

2 tablespoons olive oil (or vegetable broth for oil-free)
1 large onion (diced)
2 garlic cloves (minced)
1 large carrot (diced)
30 oz kidney beans - 2 cans (drained and rinsed)
28 oz diced tomatoes
1 tablespoon tomato paste
1 tablespoon coconut sugar
2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste

Instructions

Sauté the veggies: In a large pot, heat olive oil (or vegetable broth for oil-free) over medium heat. Add the diced onion and carrot, and cook for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Add the beans and tomatoes: Stir in the kidney beans, diced tomatoes (with juice), tomato paste, and coconut sugar.
Season: Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all the ingredients well.
Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
Serve: Adjust the seasoning to taste, and serve hot! You can top the chili with avocado slices, vegan sour cream, or fresh cilantro if desired.

Nutrition