4-6
servings10-15
minutes30
minutes260
kcalThis vegan chili is rich, comforting, and perfect for chilly nights, meal prepping, or feeding a crowd on a budget.
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium zucchini, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup vegetable stock/broth (or water)
2 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional toppings:
Heat oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
Add bell peppers and zucchini. Cook for another 5 minutes, stirring occasionally.
Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to release flavors.
Add black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
Bring to a simmer, then reduce heat. Cover and simmer for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Serve hot with toppings of your choice.
💡 Note: Nutrition may vary depending on toppings and portion size.
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