Vegan Chili

Easy to make, vegan and vegetarian friendly, high in fiber and protein.

May be too spicy for some, can be a little time-consuming.

Vegan chili is a great source of fiber and plant-based protein. It’s also low in fat and can be packed with veggies for added vitamins and nutrients.

	1 tablespoon olive oil
	1 onion, chopped
	4 cloves garlic, minced
	1 red bell pepper, chopped
	1 green bell pepper, chopped
	2 tablespoons chili powder
	1 teaspoon ground cumin
	1 teaspoon smoked paprika
	2 cans black beans, drained and rinsed
	1 can kidney beans, drained and rinsed
	2 cans diced tomatoes
	2 tablespoons tomato paste
	2 cups vegetable broth
	Salt and pepper to taste
	Toppings: diced avocado, chopped cilantro, dairy-free sour cream

1.	In a large pot, heat the olive oil over medium heat.
2.	Add the onion and sauté until softened, about 5-7 minutes.
3.	Add the garlic and sauté for an additional 1-2 minutes.
4.	Add the red and green bell peppers and sauté for 3-4 minutes.
5.	Add the chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir to combine.
6.	Add the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
7.	Bring the chili to a simmer and let cook for 20-25 minutes, stirring occasionally.
8.	Remove the chili from the heat and let cool slightly.
9.	Serve the chili hot with your desired toppings.