Get ready to tantalize your taste buds with a vibrant and hearty dish that’s not only bursting with flavor but also completely plant-based! Our Vegan Chilli Con Carne is a delightful twist on a classic Mexican favorite, perfect for cozy nights in or impressing your friends at dinner parties. With its rich blend of spices, colorful vegetables, and protein-packed beans, this dish is sure to satisfy even the most devoted meat lovers. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, stirring continuously to prevent burning and release aromatic flavors.
- Incorporate chopped bell peppers, diced carrots, and zucchini into the pot. Sauté the vegetables for 5-6 minutes until they start to soften and develop slight caramelization.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat evenly and toast the spices for about 1 minute to enhance their depth of flavor.
- Pour in the diced tomatoes with their juice, stirring to combine with the spiced vegetables.
- Add drained and rinsed kidney beans and black beans to the pot, mixing thoroughly.
- Season with salt and pepper to taste, adjusting spices as needed.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking.
- Check the consistency and taste, adding more seasoning if required. The chili should be thick and the vegetables tender.
- Remove from heat and let stand for 5 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh cilantro, avocado slices, or vegan sour cream.
Tips
- Prep Ahead: To save time, chop all your vegetables in advance. This way, you can simply toss them into the pot when you’re ready to cook.
- Customize Your Spice Level: If you like it hot, feel free to add diced jalapeños or a pinch of cayenne pepper along with the chili powder for an extra kick.
- Let It Simmer: Allowing the chili to simmer for the full 25 minutes enhances the flavors. If you have time, let it sit for a bit longer after cooking to let the ingredients meld beautifully.
- Garnish with Freshness: Don’t skip the garnishes! Fresh cilantro, avocado slices, or a dollop of vegan sour cream can elevate your dish to a whole new level.
- Make It a Meal: Serve your chili over cooked quinoa or with a side of crusty bread for a filling and satisfying meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 15g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
