This vegan chili is bursting with flavor from a blend of hearty beans and aromatic spices simmered to perfection. The combination of fire-roasted tomatoes, spicy chile powder, and cumin creates a rich and satisfying depth of taste. Topped with creamy avocado, plant-based sour cream, and fresh cilantro, it's a comforting and nutritious dish that's sure to please vegans and non-vegans alike.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: dinner, Lunch
Cuisine: American
Servings: 3
Calories: 526kcal
Author: Liv Samson
Ingredients
2tablespoonsvegetable oilsuch as canola oil
½cupchopped yellow onion
2largegarlic clovesminced
1cupwater
115-ounce canfire roasted tomatoesand their juices
115-ounce canblack beansand their liquid
115-ounce cankidney beansrinsed and drained
3tablespoonstomato paste
1tablespoonchili powderor to taste for less spice
2cubesvegetable bouillonor 2 teaspoons of salt
1teaspoonbrown sugarnot packed
1teaspoonunsweetened cocoa powder
1teaspoonground cumin
½teaspoonsmoked paprika
Optional Toppings:
1avocadodiced
¼cupcilantro
Vegan sour cream
Instructions
In a medium-sized pot add the vegetable oil over medium heat. Once hot, add in the diced onion and cook until browned (about three minutes). Add the minced garlic and saute for 30 seconds.
Add the water, fire roasted tomatoes, black beans, kidney beans, tomato paste, chili powder, bouillon (or salt), brown sugar, cocoa powder, cumin, and smoked paprika.
Cook over medium-low heat for 20 minutes for the most flavorful, delicious chili. Top with avocado, cilantro, and/or plant-based sour cream.
Notes
To keep this dish oil-free, opt for vegetable broth instead of oil.
Got leftovers? This chili is even better on the second day after the flavors have mingled overnight!