This incredibly easy vegan chili is made with two kinds of kidney beans and has so much flavor. Serve this to anyone, and they won’t miss the meat. Vegan bean chili is plant-based, cozy and comforting.
Heat a dutch oven on a medium flame and add oil. Once the oil is heated add the chopped onion and garlic, saute till they turn translucent.
Add in the chopped carrots, celery and cook for 3-4 minutes.
Add in the spices; paprika, ground cumin, oregano, cayenne pepper and salt. Saute for a minute and add vegetable broth and let it simmer for 2-3 minutes. Add in the diced tomatoes, cannellini beans and red kidney beans. Reduce the flame to low and allow the chili to simmer for 30 minutes.
Remove ½ cup of cooked chili mixture and grind it to coarse and add them back to the dutch oven. The chili starts to thicken a bit. Finally add the chopped cilantro and turn off the flame.
Transfer the chili to a serving bowl and top them with sour cream, crushed tortilla chips and avocado slices.
Chop the veggies into small even pieces for quick cooking.
Add your favorite veggies to really bulk up the chili.
Canned beans make this chili so easy to prepare.
You can use any kind of beans or lentils in this stovetop chili.
Adjust the spice level by increasing or reducing the cayenne pepper to taste.
Coarsely grind half of the chili using a blender or immersion blender to make the chili thick and creamy.