Hearty Vegan Chili
Ingredients
- • 30 ml olive oil
- • 1 large yellow onion, diced
- • 2 item bell peppers, diced
- • 4 cloves garlic, minced
- • 800 g kidney beans, drained and rinsed
- • 400 g black beans, drained and rinsed
- • 800 g crushed tomatoes
- • 60 g tomato paste
- • 480 ml vegetable broth
- • 30 g chili powder
- • 7 g ground cumin
- • 5 g smoked paprika
- • 3 g dried oregano
- • 1 g cayenne pepper
- • 200 g corn kernels, frozen or fresh
- • 7 g cocoa powder, unsweetened
- • 5 g salt
- • 1 sprinkle black pepper to taste
- • 30 ml lime juice
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers, sauté for 5-7 minutes until softened.
- 2
Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 3
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Toast the spices for 1-2 minutes to release their oils and deepen the flavor.
- 4
Add tomato paste and stir well, cooking for 2 minutes to caramelize slightly.
- 5
Pour in the crushed tomatoes, vegetable broth, kidney beans, and black beans. Stir to combine thoroughly.
- 6
Add the corn kernels and cocoa powder. The cocoa adds a subtle depth and richness without making it taste like chocolate.
- 7
Season with salt and black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally.
- 8
The chili should thicken as it cooks. If it becomes too thick, add more vegetable broth. If too thin, continue simmering with the lid off.
- 9
Remove from heat and stir in fresh lime juice. Taste and adjust seasonings as needed.
- 10
Let the chili rest for 5 minutes before serving. Serve hot with your favorite vegan toppings like diced avocado, cilantro, or cashew sour cream.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty chili proves that plant-based comfort food can be incredibly satisfying—the secret is the cocoa powder, which adds unexpected depth. Serve it with cornbread and plenty of toppings like avocado, cilantro, and a squeeze of lime for a crowd-pleasing dinner that gets even better the next day."
