Chili without Meat
A robust, protein-packed chili made with beans, vegetables, and spices that delivers all the comfort of traditional chili without meat. Perfect for cold nights or meal prep.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can (15oz) black beans, drained
- 1 can (15oz) kidney beans, drained
- 1 can (15oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt & pepper to taste
Optional Toppings:
- Avocado, cilantro, vegan sour cream, shredded cheese
Instructions
- Sauté Vegetables: Heat oil in large pot over medium heat. Cook onion, garlic, bell pepper, carrot, and celery for 5-7 minutes until softened.Add Spices: Stir in chili powder, cumin, paprika, and cayenne. Cook 1 minute until fragrant.Combine Ingredients: Add beans, tomatoes, broth, and tomato paste. Bring to a boil.Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.Season: Adjust salt, pepper, and spice levels to taste.Serve: Ladle into bowls and add desired toppings.
Notes
- For thicker chili, uncover during last 10 minutes of cooking
- Freezes well for up to 3 months
- Add 1 cup corn or zucchini for extra vegetables