Hearty Vegetable Chili with Beans
Ingredients
- 1 tbsp Avocado Oil
- 1/2 Onion, chopped
- 1/2 Bell Pepper
- 3 Garlic Cloves, minced
- 1 Jalapeño, chopped
- 1 small can of Tomato Paste
- 1 can Black Beans
- 1 can Kidney Beans
- 1 can Chickpeas
- 1 can Northern Beans
- 1 can Corn Kernels
- 1 (28 oz) can Fire Roasted Crushed Tomatoes
- 1 cup Tomato Sauce
- 4 cups Vegetable Broth
- 1 tsp Cumin Powder
- 1 tbsp Guajillo Chili Powder
- Salt and Pepper
Toppings
- Tortilla chips
- Vegan sour cream
- Green onions
- Jalapeños
- Nutritional Yeast
Preparation
Heat oil in a large pot over medium heat.
Add chopped onion, bell pepper, garlic, and jalapeño, then sauté until softened.
Stir in tomato paste, cumin powder, guajillo chili powder, salt, and pepper.
Add black beans, kidney beans, chickpeas, northern beans, corn kernels, fire roasted crushed tomatoes, tomato sauce, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20-30 minutes until flavors combine.
Serve hot with desired toppings.
Notes
This recipe makes 8 servings and is customizable with various toppings.
It can be prepared for under $10, making it budget-friendly and easy for weeknight meals.
