Vegan Chili

Ingredients - Serves 6

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Vegetable broth - 2 cups
• Corn kernels - 1 cup
• Black beans - 1 can (15 ounces), drained and rinsed
• Kidney beans - 2 cans (15 ounces each), drained and rinsed
• Crushed tomatoes - 1 can (28 ounces)
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 tablespoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery stalks - 2, diced
• Carrot - 2, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
4. Add the crushed tomatoes, kidney beans, black beans, corn kernels, and vegetable broth. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve the vegan chili hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 300
• Fat: 5g
• Carbs: 50g
• Protein: 15g
• Sodium: 800mg
• Sugar: 8g