Best Vegan Chili
The Best Vegan Chili — a hearty, plant-based recipe loaded with protein-rich beans, fresh veggies, and bold spices. Easy, healthy, and perfect for meal prep!
Servings: 6
Calories: 352kcal
Equipment
- Enameled Cast Iron Pan
- Cutting Board
- Kitchen Knife
Ingredients
- 1 pound carrots peeled and chopped into 1/4 inch half moons
- 1 medium red onion diced
- 3 tbsp chili powder skip if you don't like spice
- 1 tbsp ground cumin
- 1 tsp garlic powder
- ¾ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 14 oz black beans low sodium, undrained
- 14 oz kidney beans low sodium, undrained
- 14 oz cannellini beans or white beans, low sodium, undrained
- 14 oz pinto beans low sodium, undrained
- 28 oz diced tomatoes canned
- ½ cup water or low sodium vegetable broth for Instant pot pressure
- 2 stalks green onions diced, 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 onion 3 tbsp chili powder 1 tbsp ground cumin 1 tsp garlic powder ¾ tsp onion powder ¼ tsp salt ¼ tsp black pepper
- Add beans, tomatoes, and if using an Instant Pot, water to the pot. Simmer for 30-40 minutes or until hot and flavors have melded. 14 oz black beans 14 oz kidney beans 14 oz cannellini beans 14 oz pinto beans 28 oz diced tomatoes ½ cup water or low sodium vegetable broth
- Top with diced green onions. 2 stalks green onions
- Store leftover chili in an airtight container for 4-5 days.
Video
Notes
Smaller chunks of carrots cook better. If you cut them into chunks that are too big, they won't cook well and will be too crunchy.
Nutrition
Calories: 352kcal | Carbohydrates: 67g | Protein: 20g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 667mg | Potassium: 1576mg | Fiber: 21g | Sugar: 9g | Vitamin A: 13986IU | Vitamin C: 21mg | Calcium: 216mg | Iron: 9mg