Best 30 Minute Vegan Mexican Chili Recipes

EASY VEGAN CHILI

Easy Vegan Chili image

This easy vegan chili is ready in just 30-minutes making it perfect for a hearty, healthy weeknight meal.

Provided by Deryn Macey

Categories Soup

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1 white or yellow onion, approx. 2 cups
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tbsp mild chili powder
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp red pepper flakes, optional, for spicy chili
1 15 oz can kidney beans, drained and rinsed (1.5 cups, see notes)
1 15 oz can pinto beans, drained and rinsed (1.5 cups)
1 28 oz can diced tomatoes, with the juices
1.5 cups vegetable broth
1 tsp cocoa powder
1/2 tsp pepper
sea salt to taste, if needed

Steps:

Add the onion, bell peppers and garlic to a large soup pot with 1-2 tbsp of water or vegetable broth.
Cook over medium heat for 5-6 minutes.
Add the chili powder, oregano and cumin, stir to combine and cook for a couple more minutes. If the pot starts to dry out, add a splash of water.
Add the rest of the ingredients and simmer lightly for 15 minutes.
Optional: using an immersion blender in the pot, pulse the chili a few times to blend just a bit of it and create some texture and thickness - or add a big scoop to a blender, pulse a few times then pour back into the pot.
Turn off the heat and let the chili sit for 5 minutes to thicken a little. It will continue to thicken in the fridge.
Serve right away with your favourite chili toppings. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition Facts : ServingSize 1, Calories 177 calories, Sugar 6 g, Sodium 182.3 mg, Fat 1.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 33 g, Fiber 10.2 g, Protein 9.6 g, Cholesterol 0 mg

30-MINUTE CHILI

30-Minute Chili image

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair-cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

Categories Soups & Stews/">Soups & Stews

Time 30m

Number Of Ingredients 12

Ingredients

2 yellow onions, chopped (1½ cups)
1 large green bell pepper, chopped (1½ cups)
3 tablespoons mild chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 cloves garlic, minced
2 15-oz. cans pinto beans, rinsed and drained
1 28-oz. can diced tomatoes, undrained
2 cups low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
Cooked brown rice or whole grain noodles (optional)

Steps:

In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
Season with salt and black pepper. If desired, serve chili over rice.