Hearty One-Pot Easy Vegan Chili
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A rich, comforting plant-based chili packed with tender black beans, kidney beans, sweet corn, and warm smoky spices.
Yumzy
Public Recipe
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Ingredientes
- ✓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
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.
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.
Stir in the tomato paste until well combined with the aromatic vegetables and spices.
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.
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.
Stir in the sweet corn kernels, salt, and black pepper. Simmer uncovered for an additional 3 minutes until the corn is warmed through.
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.
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