Recipes in the world of Flavilo

Vegan chili, in a rich, spicy sauce, garnished with fresh cilantro.

Vegan Chili

Chili originates in Mexico, where spicy dishes have always been popular. This vegan version adds a modern twist to the traditional recipe, using beans and vegetables instead of meat. It is not only healthy but also incredibly filling, perfect for any occasion. The perfect harmony of spices creates a truly authentic chili experience that will impress everyone at the table.

Prep Time 10 min
Preparation 30 min
Total 40 min
1200 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Canned Kidney Beans
⭕ 400 g Canned Black Beans
⭕ 200 g Canned Corn
⭕ 400 g Canned Diced Tomatoes
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 1 Bell Pepper
⭕ 1 Chili Pepper
⭕ 2 tbsp Tomato Paste
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Ground Cumin
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Salt
⭕ 1 pinch Black Pepper
⭕ 1 tsp Sugar

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    Preparation Steps

    1

    Peel and chop the onion and garlic. Core and dice the bell pepper and chili pepper.

    2

    Heat the olive oil in a large skillet or pot over medium heat. Add the onion and sauté for 2-3 minutes, until translucent.

    3

    Add the garlic, bell pepper, and chili pepper. Stir and cook for another 3-4 minutes, allowing the flavors to develop.

    4

    Add the tomato paste, diced tomatoes, and all the spices (salt, pepper, cumin, smoked paprika, sugar). Stir well and cook for 5 minutes.

    5

    Rinse the beans and corn under cold water, then add them to the pot. Stir to combine, and simmer over medium heat for 15-20 minutes, stirring occasionally.

    6

    Taste and adjust the seasoning as needed. Add a little more salt or pepper if desired.

    7

    Serve hot, garnished with fresh cilantro or parsley. Rice or tortilla chips are excellent accompaniments.