Easy Vegan Chili Recipe From My Bowl from frommybowl.com
Introduction
Are you looking for a hearty and delicious vegan chili recipe? Look no further! This recipe is packed with protein and fiber and is perfect for a cozy night in or a potluck with friends. Plus, it's easy to make and can be customized to your taste preferences.
Ingredients
Here's what you'll need: - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 2 bell peppers, diced - 2 carrots, diced - 1 zucchini, diced - 1 can black beans, drained and rinsed - 1 can kidney beans, drained and rinsed - 1 can corn, drained - 2 cans diced tomatoes - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional toppings: avocado, cilantro, vegan sour cream, tortilla chips
Instructions
1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and garlic and cook for 5 minutes, until softened. 3. Add the bell peppers, carrots, and zucchini and cook for another 5-7 minutes, until slightly softened. 4. Add the black beans, kidney beans, corn, and diced tomatoes (with their juices) to the pot. 5. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. 6. Bring the chili to a simmer and let it cook for 20-30 minutes, until the vegetables are tender and the flavors have melded together. 7. Serve hot with your favorite toppings.
Nutrition
This vegan chili recipe is a great source of protein, fiber, vitamins, and minerals. Here's the nutritional breakdown per serving (assuming 6 servings): - Calories: 267 - Protein: 13g - Fat: 4g - Carbohydrates: 48g - Fiber: 14g - Sugar: 14g - Sodium: 524mg
Customizations
This vegan chili recipe is delicious as-is, but you can customize it to your liking. Here are some ideas: - Add more or less spice: Adjust the chili powder and smoked paprika to your taste. If you like it really spicy, add some cayenne pepper or hot sauce. - Add more vegetables: This recipe is a great way to use up any veggies you have on hand. Try adding mushrooms, sweet potatoes, or butternut squash. - Use different beans: If you don't have black beans or kidney beans, try using pinto beans or chickpeas instead. - Make it in the slow cooker: Add all the ingredients to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. - Serve it over rice: This chili is delicious on its own, but you can also serve it over brown rice or quinoa for a complete meal.
Conclusion
This vegan chili recipe is a healthy and delicious option for any occasion. Whether you're vegan or not, you'll love the hearty flavor and satisfying texture of this chili. Give it a try and let us know what you think!
