Five Bean Vegan Chili


Meet Singles in Toledo

This hearty vegan chili is packed with five different types of beans, creating a flavorful and protein-rich dish that will satisfy your hunger and warm you up on chilly days.

Ingredients:
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Sliced avocado, for garnish
  • Vegan sour cream, for garnish optional

Instructions:

In a large pot, heat some oil over medium heat

Add diced onion, minced garlic, and diced bell peppers

Cook until softened, about 5 minutes

Add all the beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper to the pot

Stir well to combine

Bring the chili to a simmer, then reduce heat to low

Cover and let it simmer for about 20-25 minutes, stirring occasionally

Taste and adjust seasoning if necessary

Serve hot, garnished with fresh cilantro, sliced avocado, and vegan sour cream if desired


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