Vegan Chili

Time: 40 minutes

Serves: 6-8

INGREDIENTS

1 small yellow onion, diced

2 green bell peppers, diced

3 celery stalks, diced

3 cloves garlic, minced

3 small carrots, thinly sliced

4 tablespoons ancho chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

½ teaspoon cayenne pepper (optional)

1 teaspoon sea salt

2 cans (15 oz / 425 g each) red kidney beans, drained

2 cans (15 oz / 425 g each) pinto beans, drained

2 cans (28 oz / 793 g each) crushed tomatoes

1 cup (235 ml) low-sodium vegetable broth or water

Optional toppings: sliced green onions, nutritional yeast, vegan sour cream, or your favorite chili garnish.

INSTRUCTIONS

Heat a large pot or Dutch oven over medium-high heat.

Add about ⅓ cup (80 ml) of water and stir in the onion, celery, and green peppers.

Cook, stirring occasionally, until the water has evaporated and the veggies begin to caramelize slightly.

Deglaze the pot by adding another ¼ cup (60 ml) of water, scraping up any brown bits. This step should take roughly 10 minutes.

Reduce to medium heat, then stir in the garlic, carrots, chili powder, cumin, oregano, salt, and cayenne (if using).

Sauté for 2–3 minutes, adding a splash of water if the mixture starts to stick.

Add the kidney beans, pinto beans, crushed tomatoes, and broth.

Stir to combine, then bring to a boil. Lower the heat and let it simmer, covered, for about 10 minutes.

Remove the lid and cook for another 5–7 minutes, stirring occasionally, until the chili thickens and the carrots are tender.

Enjoy hot with your choice of toppings.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

NUTRITION INFORMATION

Per serving:

Calories: 245

Protein: 13 g

Carbohydrates: 40 g

Dietary Fiber: 12 g

Total Fat: 3 g

Saturated Fat: 0.5 g

Sodium: 690 mg (varies based on broth and canned beans)

Sugar: 8 g