Vegan Chili

🛒 Ingredients

• Olive Oil 22 g · 195 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic 15 g · 23 kcal
• Red Bell Pepper 150 g · 40 kcal
• Celery 50 g · 8 kcal
• Chili Powder 16 g · 50 kcal
• Cumin 5 g · 19 kcal
• Smoked Paprika 3 g · 10 kcal
• Dried Oregano 1 g · 3 kcal
• Crushed Tomatoes 794 g · 170 kcal
• Tomato Paste 15 g · 13 kcal
• Canned Kidney Beans, rinsed and drained 240 g · 220 kcal
• Canned Black Beans, rinsed and drained 240 g · 220 kcal
• Vegetable Broth 720 g · 15 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, and celery; cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, smoked paprika, and dried oregano; cook for another minute, stirring constantly.
3. Pour in the crushed tomatoes, tomato paste, rinsed kidney beans, black beans, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, for flavors to meld.
4. Stir occasionally and season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro or your favorite chili toppings.