Easy Vegan Pantry Chili
This classic recipe for Easy Vegan Pantry Chili is one you'll have on rotation all winter long! It's made with hearty pantry ingredients (and two types of beans) and is ready in just 30 minutes. It works well as a weeknight dinner and is made even better when served alongside fresh cornbread!
Servings: 4 servings
Calories: 311.8kcal
Ingredients
- 2 TBS olive oil
- 1 medium yellow onion diced
- 1 large carrot sliced into rounds
- Salt and pepper used throughout
- 3 cloves garlic minced
- 1 red bell pepper diced
- 3 cups vegetable broth
- 2 15 oz cans diced fire roasted tomatoes
- 3 cups cooked beans or two drained and rinsed cans beans of choice (see note)
For homemade chili seasoning blend:
- 2 TBS chili powder
- 1 teaspoon smoked paprika optional
- ½ teaspoon dried oregano
- 2 teaspoon cumin powder
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
Instructions
- Heat olive oil in a large soup pan over medium on the stovetop. Add diced onion, carrot, and a pinch each of salt and pepper. Stir and let sauté for 5-6 minutes, until onion becomes slightly translucent.
- Add minced garlic along with chili powder, paprika if using, oregano, cumin, cinnamon, and salt. Let cook for 30 seconds until aromatic, then add bell pepper and let cook 30 seconds more.
- Add vegetable broth, tomatoes, and rinsed beans. If you'd like more liquid (some tomatoes come in not much juice), feel free to add a splash of water to achieve your desired consistency. Bring mixture to a boil.
- Once boiling, reduce heat to medium low (a simmer), cover, and let flavors meld for 15-30 minutes. The flavor will continue to deepen as this chili sits, so you can't overcook it (unless you take the lid off and evaporate all the liquid away!)
- Remove from heat and serve with toppings of choice, including but not limited to: diced avocado, vegan sour cream, green onions, cilantro, cornbread, or chips for serving (optional)
Video
Notes
I used one can of black beans and one can of dark red kidney beans. This recipe would also be good with black eyed peas, butter beans, white beans, garbanzo beans, or light red kidney beans.
Fluffy vegan cornbread is a perfect side to this recipe.
Nutrition
Calories: 311.8kcal | Carbohydrates: 46.1g | Protein: 13.3g | Fat: 8.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 6.9g | Sodium: 1143.2mg | Fiber: 13.2g | Sugar: 10.9g
