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Simple Pantry Vegan Chili

This vegan chili is made using everyday pantry staples like canned beans and tomatoes, cooked down with onions and spices to create a hearty, comforting dish. It features a thick, flavorful sauce with tender beans and a smoky aroma, perfect for a quick, warming meal. The final texture is rich and slightly chunky, with vibrant flavors that develop as it simmers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion finely chopped
  • 1 red bell pepper deseeded and chopped
  • 3 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 1 can (14 oz) diced tomatoes fire-roasted optional
  • 1 cup vegetable broth
  • 1 can (15 oz) black beans rinsed and drained
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Chef's knife
  • Wooden Spoon or Silicone Spatula
  • Measuring spoons and cups

Method
 

  1. Heat a large heavy-bottomed pot over medium heat. Add a splash of oil, then toss in the chopped onion and bell pepper. Cook, stirring occasionally, until they soften and become fragrant, about 5-7 minutes, with the onions turning translucent.
  2. Add the minced garlic along with cumin and smoked paprika. Stir constantly for about 1 minute until the spices are toasted and fragrant, filling the kitchen with a smoky aroma.
  3. Pour in the canned diced tomatoes and vegetable broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Add the rinsed and drained black beans to the pot. Stir well and continue simmering for another 10 minutes, until the beans are heated through and the sauce has thickened to a hearty consistency.
  5. Taste the chili and season with salt and pepper as needed. If desired, squeeze in a little lime or add hot sauce for extra brightness and heat.
  6. Remove the chili from heat and let it sit for 5 minutes. This rest period allows the flavors to deepen and develop. Serve hot, garnished with fresh herbs or avocado if you like.