Vegan Chili with Kidney Beans and Veggies

Enjoy a warm, hearty bowl of vegan chili packed with kidney beans and colorful vegetables. This dish offers a rich source of protein and fiber, suitable for a cozy night or a casual gathering. With its robust flavors and wholesome ingredients, this chili stands out as a nutritious choice that aligns with many dietary preferences.

Ingredients

• 2 cans kidney beans, drained and rinsed
• 1 medium onion, chopped
• 2 medium bell peppers, diced
• 3 cloves garlic, minced
• 1 cup corn kernels
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1/2 tsp Paprika

Instructions

1. Heat a large pot over medium heat. Add a tablespoon of oil, followed by the onion and bell peppers, sautéing until softened.
2. Mix in the garlic, corn, and diced tomatoes, stirring for a few minutes to let the flavors meld.
3. Pour in the vegetable broth, then season with chili powder, cumin, and paprika. Add the kidney beans and stir to combine.
4. Bring to a gentle simmer, cover, and let cook for 30 minutes, stirring occasionally to prevent sticking.
5. Adjust seasoning if necessary, avoiding salt and pepper until the tasting phase.
6. Serve the chili warm, complemented by a garnish of fresh cilantro or diced avocado if desired.

Keywords: Healthy, Protein-rich, Family meal, Vegan, Chili

Spice Rack: Chili Powder, Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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