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Hearty One-Pot Easy Vegan Chili
easy
Dinner
American
Hearty One-Pot Easy Vegan Chili
15m
Prep
30m
Cook
6
Servings
1.1K+
Views
1 photos • Tap to view
A rich, comforting plant-based chili packed with tender black beans, kidney beans, sweet corn, and warm smoky spices.
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Yumzy
Public Recipe
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6
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Ingredients
- ✓15 ml olive oil
- ✓1 medium yellow onion
- ✓1 medium red bell pepper
- ✓4 cloves garlic
- ✓30 ml chili powder
- ✓15 ml ground cumin
- ✓1 tsp smoked paprika
- ✓1 tsp dried oregano
- ✓0.5 tsp cayenne pepper
- ✓1 can (15 oz) black beans
- ✓1 can (15 oz) red kidney beans
- ✓1 can (15 oz) fire-roasted diced tomatoes
- ✓30 ml tomato paste
- ✓360 ml vegetable broth
- ✓240 ml sweet corn kernels
- ✓1 tsp salt
- ✓0.3 tsp black pepper
- ✓15 ml lime juice
Instructions
1
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and red bell pepper, sautéing for about 5 to 7 minutes until soft and translucent.
💡
Tip:Sautéing onions thoroughly builds the base flavor for the entire chili.
2
Add minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir constantly for 1 minute until fragrant.
💡
Tip:Toasting spices briefly in oil releases their essential oils.
3
Stir in the tomato paste until well combined with the aromatic vegetables and spices.
4
Pour in the fire-roasted diced tomatoes, black beans, red kidney beans, and vegetable broth. Stir thoroughly to incorporate all ingredients and scrape up any browned bits from the bottom of the pot.
5
Bring the liquid to a simmer, then reduce heat to low. Cover partially and let it simmer gently for 15 minutes to allow flavors to meld and chili to thicken.
6
Stir in the sweet corn kernels, salt, and black pepper. Simmer uncovered for an additional 3 minutes until the corn is warmed through.
7
Remove from heat and stir in the fresh lime juice to brighten the flavor. Taste and adjust salt or spices if needed. Serve hot.
💡
Tip:A splash of acid at the end balances the deep, smoky spices.
📝 Chef's Notes
Serve topped with fresh cilantro, diced avocado, or dairy-free sour cream. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
vegan
easy
chili
one-pot
gluten-free
plant-based
meal-prep
vegan chili recipe
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