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Vegan Chili

This hearty vegan chili combines beans, diced tomatoes, and smoky spices simmered to perfection, resulting in a thick, flavorful stew with a comforting, rustic appearance. The dish features tender beans and a rich sauce, topped with a vibrant splash of corn and fresh herbs, embodying warmth and nostalgia in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 can diced fire-roasted tomatoes
  • 2 cups vegetable broth low-sodium preferred
  • 1 can black beans rinsed and drained
  • 1 cup frozen corn
  • 1 tbsp oil optional, for sautéing

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons
  • Knife

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. When shimmering, add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes. The onions should be soft and slightly golden.
  2. Add the minced garlic to the onions and cook for another minute, until the garlic releases a fragrant aroma and turns slightly golden.
  3. Stir in the smoked paprika, chili powder, and cumin, cooking for 1-2 minutes to toast the spices and deepen their aroma, which will fill your kitchen with a smoky, spicy scent.
  4. Pour in the diced fire-roasted tomatoes along with their juices and the vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes, during which the tomatoes will break down and the sauce will thicken slightly.
  5. Drain and rinse the black beans thoroughly, then stir them into the simmering chili. Continue to simmer uncovered for another 15-20 minutes, stirring occasionally, until the beans are tender and the chili has thickened to a hearty consistency.
  6. In the last 5 minutes of cooking, add the frozen corn to the chili, stirring well. The corn will add a pop of sweetness and vibrant color as it heats through.
  7. Taste the chili and adjust the seasoning with more salt or spices if desired. If the chili is too thick, splash in a little more broth and stir to loosen it up. Once ready, turn off the heat and let it sit for a few minutes to allow flavors to settle.
  8. Serve the vegan chili hot, garnished with fresh herbs or a squeeze of lemon if you like. Enjoy this comforting bowl of warmth and nostalgia, perfect for chilly evenings.

Notes

For extra smoky flavor, add a splash of liquid smoke or a chopped chipotle pepper. This chili tastes even better the next day as the flavors meld, so make ahead if desired.