This vegan chili is loaded with black beans and veggies, simmered in a spicy tomato sauce until thick and creamy. Warm, hearty, perfectly spiced comfort food to keep you cozy and warm during the colder months.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American, Vegan
Servings: 4
Ingredients
1tbspolive oil
1oniondiced
1celerydiced
1carrotdiced
3garlic clovesminced
1tbspchili powder
1 ½tspcumin
1 ½tspsmoked paprika
1tsporegano
1/4cupnutritional yeast
28oz cancrushed tomatoes
1cupvegetable broth
1bell pepperdiced
2cansblack beansdrained and rinsed
1/2limejuiced
½cupcilantrochopped
salt and pepperto taste
Instructions
Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until the onions turn translucent.
Add garlic and cook for 1 minute until fragrant.
Add chili powder, cumin, paprika, oregano, and nutritional yeast and stir for 1 minute.
Add tomatoes and vegetable broth. Bring to a boil then lower to simmer, covered, for 10-15 minutes. Stir occasionally to prevent sticking to the bottom of the pan.
Add in bell peppers and black beans and continue simmering for another 10 minutes, or until thickened and veggies are tender. Add more vegetable broth for a thinner consistency.
Turn off heat and add in lime juice, cilantro, and salt/pepper to taste.