Easy Vegan Chili
Hearty small batch vegan chili with sweet potatoes, beans and a bold blend of spices. Perfect for a cozy meal.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 medium sweet potato diced
- 1 jalapeno pepper diced
- 4 cloves garlic minced
- 2 celery stalks diced
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 15oz can fire roasted tomatoes diced
- 1 15oz can black beans drained & rinsed
- 1 15oz can red kidney beans drained & rinsed
- 1 tbsp chili powder
- 1/2 tbsp Italian seasoning
- 1 1/2 tsp Cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp chilli powder
- 1/4 tsp all spice
- 1/2 tbsp brown sugar
- dash of salt
Instructions
- Mix all the dry spices together in a small bowl.
- Heat a large pot or dutch oven over medium-high heat. Once hot add in the olive oil then the peppers, onion, garlic, celery, and sweet potato. Season with half of the spice mixtures and continuously stir for 5 minutes until all the veggies are beginning to soften.
- Next add in the beans, tomatoes, and corn. Season with the rest of the spice mix and stir. Cook for two minutes. Add in the vegetable broth. Stir and bring to a boil.
- Once boiling cover and reduce the heat to medium-low. Let simmer for 40 minutes, stirring twice every 10- 15 minutes.
- After the 40 minutes, transfer two and 1/2 cups of the chili to a blender or food processor. Blend on low speed for about 5 seconds, you just want the mixture to get a little chunky. Put the blended chili back in the pot with the remaining chili and stir. Remove from heat.
- Now the chili is done!
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 553mg | Potassium: 524mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10186IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 2mg