Smoky Hearty Vegan Chili
A bold, cozy vegan chili packed with beans, veggies and warm spices. It’s weeknight-friendly, freezer-ready and deeply satisfying in every bowl.
Instructions
Step 1: Sauté the onion
Heat a large pot over medium. Add the olive oil and chopped onion; cook until translucent and lightly golden, about 5 minutes.
Step 2: Soften celery and carrots
Stir in the sliced celery and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 10–12 minutes.
Step 3: Bloom the aromatics
Add the minced garlic, chili powder, cumin, oregano, cayenne and smoked paprika. Cook 1–2 minutes, stirring, until fragrant.
Step 4: Add tomatoes and liquids
Pour in the canned chopped tomatoes (28oz/800g), vegetable stock (1 cup). Stir in the tomato paste (½ cup). Bring to a gentle simmer.
Step 5: Add beans and simmer
Stir in the kidney beans (15oz/425g can, drained) and black beans (15oz/425g can, drained). Reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
Step 6: Balance and season
Stir in the light brown sugar. Taste and add sea salt as needed. Let rest 2–3 minutes before serving.
Step 7: Serve
Ladle into bowls and top with cashew cream, chopped cilantro and diced avocado if desired.
Ingredients
- 2 tbsp of olive oil
- 1 medium onion (chopped)
- 2 stalks of celery (sliced)
- 2 medium carrots (sliced)
- 2 cloves of garlic (minced)
- 2 tbsp of chili powder
- 1 tsp of cumin
- 1 tsp of oregano
- ¼ tsp of cayenne pepper
- 1 tsp of smoked paprika
- 800g of canned chopped tomatoes
- 1 cup of vegetable stock
- ½ cup of tomato paste
- 425g can of kidney beans (drained)
- 425g can of black beans (drained)
- 2 tbsp of light brown sugar
- Sea salt, to taste
- Cashew cream (for serving)
- Fresh cilantro (chopped, for serving)
- Avocado (diced, for serving)
Nutritional Info
per serving
- Calories:
- 255kcal
- Protein:
- 12g
- Carbs:
- 44g
- Fat:
- 6.5g