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.

Print Recipe Pin Recipe Rate this Recipe

Vegetable filled vegan chili

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: dinner

Cuisine: vegetarian

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

• In a large stock pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
• Add carrots, celery, bell pepper and jalapeño, sprinkle with some salt and sauté an addition 5-7 minutes.
• Stir in tomatoes, tomato paste, vegetable broth and seasonings. Simmer, uncovered, for 15-20 minutes, or until thickened.
• 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.
• Top with green onions, cilantro, avocado or hot sauce

Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

You might also like:

Related Posts

Slow cooker turkey chili {with video}

Frozen Carrot Cake Whoopie Pies

20 Vegan instant pot recipes