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Vegan Chili

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6
  • Category: Entrées, Sides & Main Dishes
  • Cuisine: Vegan, Mexican

Vegan chili, the perfect cozy meal for chilly days, made in 1 pot with basic pantry ingredients. It’s a healthy, hearty, nutritious and high-protein meal.

Vegan Chili
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Ingredients

  • 1 tbsp extra virgin olive oil, optional
  • 4 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 medium carrot, chopped
  • 1/2 cup red wine (125 ml), optional
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/8 tsp cayenne flakes, optional
  • 2 tbsp tomato paste
  • 1 14-ounce can crushed tomatoes (400 g)
  • 1 cup canned or cooked black beans (190 g), drained and rinsed
  • 1 cup canned or cooked kidney beans (180 g), drained and rinsed
  • 1 cup canned or cooked lentils (200 g), drained and rinsed
  • 1 cup frozen or canned corn kernels (140 g)
  • 2 cups vegetable stock or water (500 ml)

Instructions

  1. Heat the oil in a large pot and add the veggies (garlic, onion, green bell pepper, red bell pepper and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally. If you don’t eat oil, use some vegetable stock or water instead.
  2. Add the red wine and cook over high heat for 1 to 2 minutes, stirring frequently until the alcohol evaporates.
  3. Add all remaining ingredients, stir, increase heat and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes.
  4. Serve immediately (I added some chopped fresh parsley on top) or keep leftovers in an airtight container in the fridge for 5-7 days.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 311
  • Sugar: 12.4 g
  • Sodium: 727 mg
  • Fat: 5.2 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 50 g
  • Fiber: 14.3 g
  • Protein: 14 g