Craving something warm and delicious? Look no further for the ultimate vegan chili recipe! Hearty, filling, and nutritious, this vegan chili is made in only one pan with basic pantry ingredients, vegetables, and spices. This recipe can be prepared very quickly, so it’s perfect for those weekday nights after a long day of work. It also yields quite a lot, so say hello to leftovers! Who has the time and energy to make 3 meals a day, right?
Here’s what you need:
- 1 onion
- 4 cloves garlic
- 2 medium carrots (or 1 large)
- 2 celery stalks
- 1/4 cup olive oil + more as needed
- 1 can diced tomatoes
- 1 can whole cherry tomatoes
- 2 Tbsp cumin
- 3-4 tsp salt (depending on your salt)
- 2 tsp oregano
- 2 tsp paprika
- 1 tsp chili flakes
- 2 cans kidney beans
- 2 cans black beans
- Juice of 1 lime
- Cilantro, for garnish
Here’s how to make it:
Roughly chop 1 onion, 4 cloves of garlic, 2 medium carrots, and 2 celery stalks.
In a food processor, pulse the onion, garlic, carrots, and celery until fine.
In a pan, add olive oil and turn heat to high, and add the vegetable mixture with a pinch of salt, sweating it down for several minutes until it softens.
Add 1 can of diced tomatoes and 1 can of whole cherry tomatoes, and stir.
Add 2 Tbsp cumin, 3 tsp salt, 2 tsp oregano, 2 tsp paprika, and 1 tsp chili flakes, and stir.
Add 2 cans of kidney beans and 2 cans of black beans, and stir.
Squeeze 1 lime over the chili, and garnish with cilantro. Ready to serve!