Vegetable filled vegan chili

This vegan chili is full of vegetables and flavor and SO good. I am the type of person that likes chili and soup all year long, but this is perfect on a chili evening (no pun intended). This is also super easy to throw together, it only takes about 30-40 minutes, start to finish! It all depends on how fast you are at chopping vegetables. 🙂

I like to have everything chopped and prepped and ready to go before I begin because the cooking process goes pretty fast.

 

I use three types of beans in this chili because I like the variation in color, but you can use what you have on hand, but I think 3 cans of beans is perfect. You could do two cans of kidney beans and one can of pinto, or mix it up however you would like.

 

 

I love this enameled cast iron dutch oven (it’s the same on in these pictures) and use it ALL the time. In fact, I love it so much that I bought another one in a different color! I don’t think I’ll need two because they last forever, but I couldn’t say no.

bowl full of vegan chili

delicious vegan chili

 

Vegetable filled vegan chili

Course dinner
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Melissa

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 red bell pepper chopped
  • 1-2 jalapeño seeded and diced
  • 29 ounce can diced tomatoes with the juice
  • 6 tablespoons tomato paste
  • 1 1/2 cup vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • fresh cracked pepper to taste
  • 15 ounce can red kidney beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed

Instructions

  1. In a large stock pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
  2. Add carrots, celery, bell pepper and jalapeño, sprinkle with some salt and sauté an addition 5-7 minutes.
  3. Stir in tomatoes, tomato paste, vegetable broth and seasonings. Simmer, uncovered, for 15-20 minutes, or until thickened.
  4. Taste and add additional salt or pepper, if desired. Because of the different sodium content in broths and beans and personal preference, you may need a little more and you may not.
  5. Top with green onions, cilantro, avocado or hot sauce

 

 

 

 

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