Vegan Chili

Warm your soul with this hearty Vegan Chili, a perfect blend of spices and robust ingredients. Packed with a medley of colorful beans, fresh vegetables, and aromatic herbs, this chili is not only satisfying but also nutritious. Ideal for sharing with friends or enjoying as a comforting meal on chilly evenings, it brings both flavor and warmth to the table. Serve it with your favorite toppings for an extra touch, and savor the rich, bold taste in every bite.

Vegan Chili Recipe

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced (any color)

• 2 large carrots, diced

• 2 stalks celery, diced

• 1 zucchini, diced

• 2 cans (15 oz each) canned diced tomatoes

• 2 cans (15 oz each) beans (kidney, black, or a mix), drained and rinsed

• 2 cups vegetable broth

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Optional toppings: avocado, cilantro, lime, vegan cheese, or sour cream

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

2. Stir in the minced garlic, bell pepper, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Add the zucchini, canned tomatoes (with juices), beans, and vegetable broth to the pot. Stir in the chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper to taste.

4. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally. If the chili becomes too thick, add more vegetable broth as needed.

5. Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.