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Vegan Black Bean Chili

This vegan chili is loaded with black beans and veggies, simmered in a spicy tomato sauce until thick and creamy. Warm, hearty, perfectly spiced comfort food to keep you cozy and warm during the colder months.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:55 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • 1 celery diced
  • 1 carrot diced
  • 3 garlic cloves minced
  • 1 tbsp chili powder
  • 1 ½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp oregano
  • ¼ cup nutritional yeast
  • 28 oz can crushed tomatoes
  • 1 cup vegetable broth
  • 1 bell pepper diced
  • 2 cans black beans drained and rinsed
  • ½ lime juiced
  • ½ cup cilantro chopped
  • salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until the onions turn translucent.
  • Add garlic and cook for 1 minute until fragrant.
  • Add chili powder, cumin, paprika, oregano, and nutritional yeast and stir for 1 minute.
  • Add tomatoes and vegetable broth. Bring to a boil then lower to simmer, covered, for 10-15 minutes. Stir occasionally to prevent sticking to the bottom of the pan.
  • Add in bell peppers and black beans and continue simmering for another 10 minutes, or until thickened and veggies are tender. Add more vegetable broth for a thinner consistency.
  • Turn off heat and add in lime juice, cilantro, and salt/pepper to taste.