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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!
Course Dinner
Cuisine American
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 6 Servings
Calories 356 kcal
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
Instructions
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: 356 kcal | Carbohydrates: 55 g | Protein: 21 g | Fat: 8 g