Vegan Chili

Happy Meatless Monday! This meatless vegan chili is the perfect bowl of healthy and yummy comfort food! It’s totally easy to make too and my whole family loves it! I ate mine with avocado, cilantro and corn chips, my daughter scooped out the corn with Fritos and my other kids ate it plain. This meal is done in roughly 20 minutes prep to finish and perfect for a busy weeknight.

What you need to make Vegan Chili

serves 6 people

• 2 cups onions – diced
• 3 tablespoons olive oil
• 1 cup bell peppers – diced
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 – 14.5 ounce can diced tomatoes with jalapeno
• 1 – 14.5 ounce can diced petite tomatoes in juice
• 2 – 8 ounce cans tomato sauce
• 2 cups water
• 1 – 14.5 ounce can dark red kidney beans – drained
• 2 – 14.5 ounce cans great northern beans
• 1 – 14.5 ounce can corn
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon chipotle chili powder or plain chili powder
• 1 bay leaf

Instructions

1. In a large heavy bottomed pot, add onions, bell peppers, olive oil, salt, pepper and saute over medium high heat for 3 minutes or until the onions sweat and the bottom of the pan starts to brown slightly.
2. Add the garlic, diced tomatoes with jalapenos, tomatoes in juice, tomato sauce, water, beans, corn, sugar, cumin, chili powder and bay leaf and bring to a boil.
3. Reduce heat to a simmer and simmer for 10 minutes.
4. Remove from heat, remove bay leaf, let cool and serve.

Print Recipe

5 from 1 vote

Vegan Chili

Easy and delicious meatless chili!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dinner, Lunch, Main Dish, Soup

Cuisine: Dinner, Meatless, Soup

Keyword: 30 minute, Bell Peppers, Dinner, Easy Recipes, Healthy, Healthy Recipes, Soup, stew, Tomatoes, Vegan, Vegetables, Weekend Dinner, Weeknight Dinner

Servings: 6 people

Ingredients

• 2 cups Onions diced
• 3 tablespoons olive oil
• 1 cup bell peppers – diced
• 2 teaspoons Salt
• 1/2 teaspoon black pepper
• 2 teaspoons Garlic Powder
• 1 14.5 ounce can diced tomatoes with jalapeno
• 1 14.5 ounce can diced petite tomatoes in juice
• 2 – 8 ounce cans tomato sauce
• 2 cups water
• 1 – 14.5 ounce can dark red kidney beans – drained
• 2 – 14.5 ounce cans great northern beans
• 1 – 14.5 ounce can corn
• 1 teaspoon brown sugar
• 1/2 teaspoon Cumin
• 1/2 teaspoon chipotle chili powder or plain chili powder
• 1 bay leaf

Instructions

• In a large heavy bottomed pot, add onions, bell peppers, olive oil, salt, pepper and saute over medium high heat for 3 minutes or until the onions sweat and the bottom of the pan starts to brown slightly.
• Add the garlic, diced tomatoes with jalepanos, tomatoes in juice, tomato sauce, water, beans, corn, sugar, cumin, chili powder and bay leaf and bring to a boil.
• Reduce heat to a simmer and simmer for 10 minutes.
• Remove from heat, remove bay leaf, let cool and serve.