Description
A wonderfully hearty Vegan Black Bean Chili that’s perfect for cozy weeknights or festive gatherings.
Ingredients
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup corn (fresh or frozen)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and bell pepper; sauté for about 5-7 minutes, until softened.
- Stir in the chili powder, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add in the black beans, diced tomatoes, corn, and vegetable broth; stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. This chili can be customized with different beans or spicy ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican