The BEST Vegan Chili Recipe
Made with bell peppers, diced tomatoes, several types of beans, chickpeas, celery, and a blend of chili seasoning, this vegan chili recipe is truly one of our favorites!
Servings 6 Servings
- 1 green bell pepper
- 6 stalks celery
- 2 Tbsp olive oil
- 1 Tbsp dried onion flakes
- 1 15 oz. can chickpeas drained
- 1 15 oz. can black beans drained
- 1 15 oz. can pinto beans drained
- 1 15 oz. can kidney beans drained
- 1 14 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 3 cups vegetable broth
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp paprika
- 1 tsp minced garlic
- salt/pepper to taste
Chop the celery and bell pepper into small pieces.
Pour the olive oil into a large stock pot and combine the celery, bell pepper, and onion flakes.
Cook for about 10 minutes (or until the celery is a little bit soft).
Add in the beans, chickpeas, and broth.
Cook for about another 10 minutes.
Add in the diced tomatoes, tomato sauce, spices, and salt/pepper (to taste).
Continue to cook for another 10 minutes or until everything is soft.
Serve and enjoy!
Calories: 356kcal | Carbohydrates: 55g | Protein: 21g | Fat: 8g