Homemade Veggie Chili

One-pot recipes are my jam. I love making them because they’re so simple but are packed with a ton of flavor.

This vegan chili is not only delicious but easy to create. Many of the ingredients used in this simple recipe can be found in your pantry and are low-cost items so it will not break the bank.

Ingredients:

• 1 can of black beans
• 1 can of kidney beans
• 3 cups of kale
• ½ cup of diced onions or 1 cup of sliced onions
• ¾ cup of red and yellow peppers
• 2 tbsp of vegetable bouillon + 3 cups of water OR 3 cups of vegetable broth
• 1 tbsp of minced garlic
• 1 tbsp of vegan bacon seasoning (optional)
• 2 tbsp of cumin
• 4 tbsp of chili powder
• 1 ½ tbsp of tomato paste
• 1 cup of frozen sweet corn

Instructions:

1. Drizzle oil (I used olive oil) in the bottom of a pot and add in the garlic, onions, and peppers. Cook until the vegetables have softened
2. Next, add the vegetable bouillon paste to the pot of garlic, onions, and peppers and stir. Add in the kale and sauté until it is tender
3. Next, add in the corn, tomato paste, black beans (including liquid), and kidney beans (including liquid)
4. Pour in either 3 cups of water (if using the bouillon paste) or 3 cups of vegetable broth. Sprinkle in the seasonings and stir
5. Cover the pot with a lid and bring to a low boil/simmer for 15 minutes
6. After 15 minutes, remove the lid and let simmer for an additional 10-15 minutes or until the liquid has cooked down and the chili has thickened
7. Serve with toasted bread, dairy-free cheese, and dairy-free sour cream

This recipe makes ~4 servings

Want to know what my go-to dairy-free sour cream and cheese brands/products are? Click here

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