Vegan Summer Chili
Try this delicious Vegan Summer Chili packed with beans, corn, and fresh vegetables. A quick 50-minute plant-based meal perfect for warm weather dinners.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- can opener
Ingredients
Chili Base
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
Canned Goods
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can sweet corn drained
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers.
- Add the chopped onion, red bell pepper, and green bell pepper, cooking for 5 to 7 minutes while stirring occasionally until the vegetables are softened.
- Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute until fragrant.
- Pour in the black beans, kidney beans, pinto beans, sweet corn, crushed tomatoes, and vegetable broth, then season with salt and black pepper, stirring to combine all ingredients thoroughly.
- Bring the chili to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes, stirring occasionally, until the chili has thickened slightly.
- Remove the pot from the heat and let the chili stand uncovered for 5 minutes to allow it to cool and thicken further before serving, garnished with fresh cilantro.