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Bowl of Vegan Chili with Black Beans

Vegan Chili with Black Beans

Vegan chili with black beans is a hearty and nutritious meal that is perfect for colder weather or when you need a comforting bowl of goodness. It's a flavorful and protein-packed dish that is easy to make and can be customized to your liking. Whether you prefer it spicy or mild, topped with vegan sour cream or avocado, this vegan chili recipe is a crowd-pleaser.
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped (optional for heat)
  • 2 tablespoons maple syrup or agave
  • 1/4 cup nutritional yeast
  • 3 tablespoons coconut aminos or soy sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 28 ounces can of crushed tomatoes
  • 1 15 ounces can of black beans, drained and rinsed
  • 1 15 ounces can of kidney beans, drained and rinsed
  • 1 15 ounces can of corn, drained
  • 1 1/2 cup vegetable broth

Instructions
 

  • In a large pot, heat olive oil over medium heat.
  • Add onion, garlic, red and green bell peppers, and jalapeño pepper. Sauté until tender.
  • Add garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to mix.
  • Add crushed tomatoes, black beans, kidney beans, corn, vegetable broth, nutritional yeast, coconut aminos, and maple syrup.. Stir to combine.
  • Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  • Serve hot with your favorite toppings, such as avocado, cilantro, or vegan cheese. Enjoy!