Homemade Vegan Chili

Truly my favorite meal that my mom made for me when I was a kid was chili. There were so many vegetables and it was the perfect addition to the pasta alongside. Always a 3:1 pasta to chili ratio. Then I got a little older and switched up the ratios to include a little more vegetables, a bit fewer carbs. Regardless of your preferred ratio, this is the EASIEST one pan meal to make a on a chilly winter evening (I’m sorry…low hanging fruit pun..had to grab it). And so easily adaptable to add or subtract what ever you’re in the mood for – a bit of ground beef or turkey instead of all beans. Adding in different vegetables. It’s just a great base for any/all dietary preferences.

Vegan Chili

Easiest ever, 30 minute, one pot chili.

  • 1 cup black beans ((canned or soaked overnight then boiled))
  • 1 cup kidney beans ((canned or soaked overnight then boiled))
  • 1 cup cannelini beans ((canned or soaked overnight then boiled))
  • 1 onion (diced)
  • 5 large carrots (chopped)
  • 5 large stalks of celery (chopped)
  • 1 can fire roasted diced tomatoes
  • 3 cloves garlic (minced)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp chipotle pepper spice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp hot sauce of choice (I use Siete Foods Chipotle hot sauce)
  • pasta of choice (I used chickpea pasta)
  • 1 avocado
  • 2 tbsp cilantro (chopped)
  1. Dice onions, celery, and carrots and saute in pan with avocado oil until wilted.

  2. Rinse beans in a strainer.

  3. Add minced garlic.

  4. Add can of fire roasted diced tomatoes to the can.

  5. Let simmer 5-7 minutes.

  6. Add beans (kidney, black, cannelini).

  7. Add spices (chili powder, chipotle powder, paprika, salt, pepper).

  8. Let simmer an additional 5-10 minutes.

  9. Serve with pasta cooked according to instructions. Top with avocado and cilantro.

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