Easy Homemade Vegan Chili
How to make a delicious vegan chili from scratch with two types of beans, vegetables, and corn.
Ingredients
- 1 can black beans (1 can = 15.5 oz)
- 1 can dark red kidney beans (1 can = 15.5 oz)
- 1/4 cup carrots (finely chopped)
- 1/4 cup yellow onion (finely chopped)
- 1 small jalapeño pepper (finely chopped)
- 2 cloves fresh garlic (crushed)
- 1/3 cup super sweet corn
- 1/2 tbsp nutritional yeast seasoning
- 1/4 tsp chili powder
- 1/4 tsp cumin
- salt to taste
- pepper to taste
- 1 cup diced tomatoes
- 1/2 cup water
- 1 tsp olive oil
Instructions
- Drain and rinse the black and red kidney beans thoroughly.
- Add the chopped onion and crushed garlic to a pan with a bit of oil.
- Sauté the onion and garlic for a few minutes over low-medium heat until the onions are translucent.
- Add all ingredients to a large pot and mix to combine.
- Bring the chili mixture to a boil, then cook covered on low-medium heat for about 45 minutes, or until the veggies are soft and the desired consistency is reached.
- Turn the heat off and let the chili sit covered for another 30 minutes.
- Serve the chili with your favorite toppings such as avocado and fresh cilantro.
- Dig in and enjoy!
Notes
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