Quick Vegan Chili
Consider this the best quick vegan chili you will ever have, or need. It's hearty, comforting, and customizable. Plus, I'll share with you the secret to the best chili ever. Spoiler: you don't need meat to have delicious chili.
- 1 tsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 24 oz tomato sauce
- 28oz can diced tomatoes
- 2 tbsp chili powder
- 2½ tsp cumin
- 2 tsp paprika
- 2 tsp cacao powder
- ½ tsp coriander
- 1, 15oz can dark red kidney beans*, drained and rinsed
- 1,15oz can northern beans**, drained and rinsed
In a large pot, heat olive oil over medium-high heat. Once the oil is hot, add the diced onion. Cook for 3-4 minutes until soft and transluecent.
Add the tomato sauce, diced tomatoes, chili powder, cumin, paprika, cacao powder, and coriander. Stir to combine and bring to a simmer. Cover and simmer on low for 15 minutes or longer (up to 4 hours).
5 minutes before serving, add the drained and rinsed dark kidney and northern beans. Stir to combine and allow the beans to warm through. Serve hot with a side of cornbread.
*For an even thicker, more satisfying chili, add 2 cans of dark red kidney beans.
*For an even thicker, more satisfying chili, add 2 cans of northern beans.