In this video I show y’all how to make a 30 minute vegan chili. This healthy chili is very vegan friendly and only takes about 30 minutes. A three bean chili made with fresh veggies and traditional chili seasonings with just a faint touch of heat. Filled with flavor and color and is perfect any day of the week. Although meatless, it looks and tastes just like the traditional meat filled all-time favorite, but is much healthier for you.
Shopping List:
1 tbsp. olive oil
1 sweet onion, chopped
1 red bell pepper, chopped
1 cup diced carrots
2 tsp. minced garlic
1 jalapeno, seeded and finely chopped (leave seeds in for more heat)
1 tbsp. tomato paste
1 15.5 ounce can each of pinto, black and red kidney beans, drained of packaged fluids
1 28 oz. can of crushed tomatoes
2-3 cups vegetable broth
1 tbsp. chili powder
1 tb sp. cumin
1 tbsp. oregano
2 tsp. paprika
Small pinch of cinnamon
Salt and pepper to taste
Shredded cheddar cheese (obviously not vegan so this is optional)
Red onion, diced
Cilantro
Sour cream (optional)
Directions:
Add the oil, onion, red bell pepper, carrots and jalapeno to a large pot over medium heat. Stir and sauté about 5 minutes until softened. Add the garlic and stir about 30 seconds until fragrant. Add the seasonings and stir. Add the tomato paste and crushed tomatoes and stir.
Drain the beans of their packing fluids the add to the pot. Add the broth. Stir and simmer 30 minutes on medium low heat until thickened. Add salt and pepper to taste.
Serve and top with the cheese, red onion, sour cream and cilantro.
Enjoy!
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