Cook this lip-smacking vegan bean chili with this recipe
Vegan bean chili is a robust and flavorful dish, rooted in traditional chili but reinvented for a plant-based lifestyle. Rich in protein, fiber, and aromatic spices, it's both nourishing and hearty. It's an ideal choice for a comforting family meal or to warm up a cool evening. Ready your apron, for it's time to make this vegan staple!
Gather the following ingredients
Assemble one large chopped onion, two minced garlic cloves, and one diced red and green bell pepper. Include three cups each of cooked kidney beans, black beans, and pinto beans. Add two 14-ounce cans of diced tomatoes, three tablespoons of tomato paste, a tablespoon of chili powder, a teaspoon of cumin, half a teaspoon of smoked paprika, salt to taste, and water as needed.
Prepare the vegetables
Begin by heating a large pot over medium heat. Add a splash of water or vegetable broth to saute the chopped onion until translucent, which should take about five minutes. Stir in the minced garlic and cook for another minute until fragrant. Then add both diced red and green bell peppers to the pot and saute for an additional four minutes.
Spice it up
Once the vegetables are soft, it's time to add the spices. Carefully measure and mix in the chili powder, cumin, and smoked paprika with the vegetables. Stir everything well to ensure that the spices are well incorporated. Let this spiced mixture cook for about two minutes, which allows the flavors of the spices to be released and absorbed by the vegetables.
Combine beans and tomatoes
Add the cooked beans to the pot with the canned diced tomatoes, blending them into the spiced vegetables. Adjust the water you pour in to suit whether you prefer a thick or more soup-like chili consistency. At this point, incorporate the tomato paste, which not only thickens the chili but also enriches its flavor, giving it greater depth and robustness.
Simmer your chili
Bring the mixture to a boil, then lower the heat to let your vegan bean chili simmer uncovered. Stir occasionally for at least 30 minutes to prevent sticking or burning. A longer simmer on low heat will enhance the flavors, so adjust the cooking time to your preference for texture and taste balance in the dish.
