Vegan Chili

Chili really is the best fall/winter comfort food.  But, when I think of Chili- I think of hamburger & beans.  We’ll here’s a simple vegan chili that is only tons of veggies & beans and tastes awesome!

Ingredients:

  • 2 can pinto beans, drained
  • 1 can black beans, drained
  • 2 can kidney beans, drained
  • 2 can diced fire roasted tomatoes
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1/4 cup veggie broth
  • 4 tbsp chili powder
  • 1/2 tsp salt
  • 1 tbsp pepper
  • 2 tbsp cayenne pepper (add less for less spicy)
  • 1 tbsp red pepper flakes
  • 1/4 cup water

Method:

  1. In a medium to large soup pot, saute the onion and bell pepper in the olive oil on med/high.
  2. Add tomatoes, veggie broth and chili powder and stir.
  3. Reduce heat to medium low and add beans.
  4. Stir occasionally and cook covered for at least 20 minutes. Add water 10 minutes before done cooking.

Tips:

For a spicier chili, add extra cayenne and red pepper flakes.

For a thiner chili (to put over rice or pasta)- add 1/4 cup more of water and 1/4 cup of veggie broth

Rating:

I’m so behind on posting recipes- that I can’t give a precise rating- but it was good!  We had no problem finishing the pot- and ate the leftovers for lunch all week (really good reheated)