This delicious vegan chili recipe uses mostly pantry staples and can be made quickly. It's my go to for serving a large crowd this time of year, and I've found that nearly everyone loves sitting down to a bowl of homemade chili.
1poundcarrotspeeled and chopped into 1/4 inch half moons
1mediumred oniondiced
3tbspchili powderskip if you don't like spice
1tbspground cumin
1tspgarlic powder
¾tsponion powder
¼tspsalt
¼tspblack pepper
14ozblack beanslow sodium, undrained
14ozkidney beanslow sodium, undrained
14ozcannellini beansor white beans, low sodium, undrained
14ozpinto beanslow sodium, undrained
28ozdiced tomatoescanned
½cupwaterfor Instant pot pressure
2stalksgreen onionsdiced, optional
Instructions
Spray a little olive oil and saute the carrots in a large pot or dutch oven over medium heat for 5-7 minutes. 1 pound carrots
Add in diced onions and seasonings, saute for 5 minutes. 1 medium red onion3 tbsp chili powder1 tbsp ground cumin1 tsp garlic powder¾ tsp onion powder¼ tsp salt¼ tsp black pepper
Add beans, tomatoes, and water to the pot. Simmer for 30-40 minutes or until hot and flavors have melded. 14 oz black beans14 oz kidney beans14 oz cannellini beans14 oz pinto beans28 oz diced tomatoes½ cup water
Top with diced green onions. 2 stalks green onions
Store leftover chili in an airtight container for 4-5 days.
Notes
21 Day FixRegular Plan: 1 1/2 green containers and 1 1/3 yellow containers per serving. To reduce the yellow containers to 1 per serving, reduce the beans in this recipe to three cans.Vegan plan: 1 1/2 green containers per serving, 1 red container per serving.Weight WatchersThis recipe is zero points on the 2023 Point Plan.