Smoky Hearty Vegan Chili
A bold, cozy vegan chili packed with two types of beans, tender veggies and warm spices. It is weeknight-friendly, freezer-ready and deeply satisfying.
Instructions
Step 1: Sauté the onion
Heat a large pot over medium. Add the olive oil and chopped onion; cook until translucent and lightly golden, about 5 minutes.
Step 2: Soften celery and carrots
Stir in the sliced celery and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 10–12 minutes.
Step 3: Bloom the aromatics
Add the minced garlic, chili powder, cumin, oregano, cayenne and smoked paprika. Cook 1–2 minutes, stirring, until fragrant.
Step 4: Add tomatoes and liquids
Pour in the 28oz (800g) of chopped tomatoes and the vegetable stock. Stir in the tomato paste and bring to a gentle simmer.
Step 5: Add beans and simmer
Stir in the 15oz (425g) of kidney beans and the 15oz (425g) of black beans. Reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
Step 6: Balance and season
Stir in the light brown sugar. Taste and add sea salt as needed. Let rest 2–3 minutes before serving.
Step 7: Serve
Ladle into bowls and top with cashew cream, chopped cilantro and diced avocado.
Ingredients
- 2 tbsp of olive oil
- 1 medium onion (chopped)
- 2 stalks of celery (sliced)
- 2 medium carrots (sliced)
- 2 cloves of garlic (minced)
- 2 tbsp of chili powder
- 1 tsp of cumin
- 1 tsp of dried oregano
- ¼ tsp of cayenne pepper
- 1 tsp of smoked paprika
- 800g of canned chopped tomatoes
- 1 cup of vegetable stock
- ½ cup of tomato paste
- 425g of kidney beans (drained)
- 425g of black beans (drained)
- 2 tbsp of light brown sugar
- Sea salt, to taste
- ½ cup of cashew cream
- ¼ cup of cilantro
- 1 avocado
Nutritional Info
per serving
- Calories:
- 260kcal
- Protein:
- 10g
- Carbs:
- 40g
- Fat:
- 5.5g