Best Vegan Chili
This vegan chili is warm and comforting. Using 3-beans for a wholesome dish; it's spiced and flavourful. Ready in 40 minutes.
Servings 6 people
- 1 yellow onion diced
- 3 cloves garlic finely chopped
- 2 cups carrots chopped (about 3 carrots)
- 1 tbsp coconut oil
- 1/2 tsp sea salt
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 can kidney beans (400 ml)
- 1 can white beans (400 ml)
- 1 can black beans (400 ml)
- 2 can diced tomatoes (400 ml each)
- 2 cups water
- 1 tsp cayenne pepper flakes
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp lemon juice
- pinch sea salt
In a large pot add onion, garlic, carrots, coconut oil and sea salt. Bring to medium heat and cook to soften (10 mins). Add bell peppers and continue cooking to soften (10 more minutes).
Open canned beans, strain and rinse well. Add beans to pot with canned tomatoes and water. Stir to combine. Bring to a low simmer, then spice chili with cayenne pepper flakes, cumin, and paprika. Add lemon juice and sea salt to taste.
Serve chili in bowls with bread, tortilla chips or scooped onto rice.
Recipe will keep in fridge for up to one week. Meal prep for quick lunch or easy dinners.
Recipe can also be frozen. Store in air tight containers for up to one month.
Nutrition information is a rough estimate.
Calories: 199kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Sodium: 247mg | Potassium: 913mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8252IU | Vitamin C: 80mg | Calcium: 120mg | Iron: 4mg