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Seasonal Vegan Chili

This vegan chili showcases seasonal vegetables, cooked through simmering to develop deep flavors and a hearty texture. Main ingredients like tomatoes, beans, and peppers create a vibrant, chunky dish with a smoky, comforting aroma. The final result is a colorful, thick chili with tender vegetables and a rich, satisfying consistency.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 zucchini zucchini chopped
  • 1 can 14 oz diced tomatoes fire-roasted preferred
  • 1 can 15 oz black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 2 cups vegetable broth low-sodium preferred
  • 1 tbsp smoked paprika
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Heat the large pot over medium heat and add the olive oil. Once shimmering, toss in diced onion and cook for 5-7 minutes until translucent and fragrant, stirring occasionally.
  2. Add the minced garlic and spices (smoked paprika and cumin). Stir well and cook for about 1 minute until fragrant and the spices release their aroma, filling the kitchen with a smoky scent.
  3. Stir in the chopped bell pepper and zucchini. Cook for 5-8 minutes, stirring occasionally, until the vegetables start to soften and develop slight charred edges.
  4. Pour in the diced tomatoes and vegetable broth. Bring everything to a gentle simmer, then lower the heat to medium-low. Let it cook uncovered for about 10 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
  5. Add the rinsed black beans and corn. Stir to combine and continue simmering for another 10-15 minutes until the beans are tender, the chili thickens further, and it develops a vibrant, hearty appearance.
  6. Taste the chili and adjust seasoning with salt and pepper as needed. If you prefer a spicier kick, add more chili powder or hot sauce now.
  7. Remove the pot from heat and let the chili rest for 5 minutes. This allows the flavors to deepen and the texture to settle into a thick, comforting consistency.
  8. Spoon the hearty, vibrant chili into bowls and enjoy hot, perhaps garnished with fresh herbs or avocado slices for an extra touch.