Description
This vibrant and hearty vegan chili recipe combines shredded bell peppers and carrots with a blend of spices and beans to create a flavorful, nutritious, and satisfying one-pot meal. Perfect for a comforting dinner, this chili is easy to prepare and can be garnished with avocado and cilantro for extra freshness.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 red bell peppers, shredded with a grater
- 2 medium carrots, shredded with a grater
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
Beans and Liquids
- 2 (14 ounces each) cans diced tomatoes
- 1 (14 ounce) can pinto beans
- 2 (14 ounces each) cans black beans
- 2 cups vegetable stock
Optional Garnish
- Avocado
- Cilantro
Instructions
- Heat the oil: Heat olive oil in a large stockpot over medium-high heat until shimmering but not smoking.
- Sauté the onions: Add the diced onions and sauté for about 5 minutes, stirring occasionally, until they become translucent and soft.
- Add garlic and vegetables: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the shredded red bell peppers and shredded carrots and sauté for 4 to 5 minutes, stirring occasionally, until slightly softened.
- Add spices and salt: Sprinkle in chili powder, cumin, paprika, ginger powder, cayenne, kosher salt, and pepper. Stir continuously for one minute to toast the spices and release their flavors.
- Deglaze and combine ingredients: Pour a small amount of vegetable stock into the pot to deglaze and loosen any browned bits on the bottom. Add the rest of the vegetable stock, diced tomatoes, pinto beans, and black beans to the pot, stirring to combine everything thoroughly.
- Simmer the chili: Increase the heat to bring the mixture to a low boil. Then reduce heat to low, cover the pot with a lid, and let simmer for 20 to 25 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Garnish and serve: Once cooked, serve the chili hot, garnished with avocado slices and fresh cilantro if desired. Leftovers can be stored in the refrigerator for up to 3 days.
Notes
- Use freshly shredded bell peppers and carrots for a better texture and flavor.
- Adjust the cayenne to your spice preference or omit for a milder chili.
- The chili thickens as it simmers; add extra vegetable stock if you prefer a thinner consistency.
- This chili freezes well; store in airtight containers for up to 3 months.
- For added depth, consider adding a splash of lime juice or a dash of smoked paprika.
