Chili Vegetal
A cozy, one-pot plant-based chili that’s rich in flavor, packed with veggies and beans, and perfect for meal prep or a hearty weeknight dinner. This easy vegan recipe is ready in under an hour and loved by both meat-eaters and vegetarians alike.
Equipment
- 1 Large pot/Dutch oven For cooking everything in one pot
- 1 Cutting Board For prepping vegetables
- 1 Chef’s knife
Ingredients
- 1 tbsp Olive oil Or use broth for oil-free version
- 1 Onion Diced
- 2 Carrots Diced
- 1 Bell pepper Any color chopped
- 2 cloves Garlic Minced
- 1 tbsp Chili powder Adjust to taste
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika Optional
- 1/2 tsp Oregano
- to taste Salt & pepper
- 2 tbsp Tomato paste
- 1 can Crushed tomatoes 14 oz or diced, fire-roasted if possible
- 2 cans Beans Drained and rinsed black, pinto, or kidney
- 1 cup Corn Frozen or canned optional
- 2 cups Vegetable broth Add more as needed
- 1 Zucchini Chopped optional
- 1 tbsp Lime juice For finishing
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and bell pepper. Cook for 5–7 minutes, until veggies begin to soften.
- Stir in the garlic and sauté for 1 minute, just until fragrant.
- Add chili powder, cumin, smoked paprika, and oregano. Stir and cook for 30 seconds to toast the spices.
- Mix in tomato paste and stir for another minute. Then pour in the crushed tomatoes and let simmer for 2–3 minutes.
- Add the beans, corn, zucchini (if using), and broth. Stir to combine.
- Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes, stirring occasionally.
- Finish with a splash of lime juice, adjust seasoning to taste, and remove from heat. Let sit for 5 minutes before serving.
Notes
- Make it spicier by adding cayenne, jalapeños, or hot sauce.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- For a smoother texture, blend a small portion of the chili and mix it back in.