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A hearty, smoky vegan chili packed with beans, corn, tomatoes, and peppers — perfect for meal prep and cold evenings.
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Heat olive oil in a large Dutch oven. Sauté diced onion, garlic, and bell pepper for 5 minutes.
Add cumin, chili powder, smoked paprika, and oregano. Stir for 1 minute.
Add diced tomatoes, black beans, kidney beans, and corn.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 30-40 minutes until thick and flavorful.
Season with salt, pepper, and hot sauce to taste.
Serve with avocado, tortilla chips, and fresh cilantro.
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Recipe from Macro Kitchen — macro.kitchen/recipes/vegan-chili
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergens
Allergens
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