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Rachel White

Veggie Chili Vegan Dinner Recipe

Veggie Chili Vegan Dinner Recipe brings hearty beans, vegetables, and warming spices together in one comforting pot.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 2 cloves garlic minced
  • 1 can black beans drained
  • 1 can kidney beans drained
  • 1 can diced tomatoes
  • 1 cup corn
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 cup vegetable broth

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Pot
  • Wooden Spoon
  • Knife
  • Tray
  • Freezer

Method
 

  1. Heat oil in a large pot. Cook onion and pepper until softened and fragrant.
  2. Stir in garlic, chili powder, cumin, and tomato paste for one minute.
  3. Add beans, tomatoes, corn, and broth. Stir well and bring to a simmer.
  4. Cook until vegetables turn tender and chili thickens to your preferred texture.
  5. Spoon into bowls and top with herbs, avocado, or crushed chips before serving.

Notes

Simmer less time for a looser texture or longer uncovered for thick, hearty chili. Freeze cooled portions up to 3 months. Keep toppings separate for easier assembly. Customize with jalapeño, cocoa, smoked paprika, or lentils. Refrigerate leftovers up to 5 days.