"It's a cold night, you're hungry and you don't feel like going out...what to do? Go to your cupboard, open a few cans of beans & diced tomatoes, chop up an onion and throw in a few spices & basic ingredients...voila! You've got the makings for a nutritious & delicious pot of chili that will be ready to eat in 20 minutes or less! This super easy recipe is one of my favorite go-to meals when I need something hearty and satisfying in a pinch. Everything goes into one pot - no extra cookware to wash. Best of all, it's high in protein and fiber, low in fat, plus it freezes well, so you can heat up a bowl anytime!"
Vegan Chili
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Prep time 10mins
Cook time 20mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 medium diced yellow onion
- 3 tablespoons olive oil
- 5 (15-oz.) cans assorted beans -pinto, kidney, black, red, garbanzo
- 2 14 oz can diced tomatoes
- 1 cups fresh or frozen corn
- 1/2 cups chunky salsa or pico de gallo
- 1 large juiced lime
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
Method
Step 1
Using a 4 quart or larger stovetop pot, begin heating olive oil over med-high heat.
Step 2
Add diced onion, lower heat to medium, until onions soften.
Step 3
Add all other ingredients, stir to thoroughly combine. Cover pot and simmer for 15-20 minutes, stirring occasionally, until chili is bubbling.
Step 4
Remove from heat. Spoon chili into bowls, garnish with sliced avocado, extra salsa, cilantro, vegan cheese, black olives, tortilla chips, whatever you have on hand. Enjoy with extra chips or cornbread.