Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, avocado, dairy-free sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and bell pepper, and cook for another 3-5 minutes until slightly tender.
- Add diced tomatoes, tomato sauce, chickpeas, kidney beans, and vegetable broth.
- Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, for flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, mash some of the chickpeas against the side of the pot.
- This chili freezes well for future meals.
- Adjust the spice level to your preference by adding more or less cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg