Fire-Roasted Vegan Chili

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Red tomato spicy salsa with corn chips

The cold of winter drives us to warm foods, especially hot and hearty soups. This fire-roasted chili requires a few inexpensive ingredients to keep your wallet healthy and your taste buds satisfied.

Chili is one of those recipes that tastes great just about anywhere. You can make this ahead and reheat it for your next game day party, take it for lunch, or cozy up with a bowl on the couch after a long day.

The Versatility of Chili

This chili recipe is also time-friendly, requiring just one pot and simple household ingredients! Not to mention, all you have to do is dice an onion and toss your ingredients into a pot. Not too difficult, right?

This chili has a perfect balance of a spicy kick while not being too spicy. You can serve it on top of a baked potato, rice, with crackers, or even a side of cornbread! Really, this recipe is so simple, versatile, and tasty. You’ve got no excuse not to jump right into making it (besides a quick trip to the store).

This Fire-Roasted chili is:
Hot
Spicy
Thick
Comforting
Hearty

You could even sweeten it with some cinnamon to compromise the heat or add more vegetable broth or water to make it a thinner soup. As always, make this recipe your own!

Fire-roasted tomatoes are not required for this chili, though the heat they bring really elevates the flavor of this recipe. You could also try Italian-stewed tomatoes for a lighter flavor!

Whichever way you decide to enjoy your chili, gather your ingredients and let’s get started!

Fire-Roasted Vegan Chili

Total time: 30 minutes

Ingredients:
1 teaspoon olive oil
1 onion, diced
3 cloves of garlic, minced
2 tablespoons of chili powder
1 tablespoon of paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1 can of black beans, drained
1 can of kidney beans, drained
1 can of fire roasted tomatoes (do not drain!)
1 bag of frozen mixed vegetables
2 cups vegetable broth (or water)

Instructions:

  1. In a large pot, heat a little oil and garlic. Once fragrant, add the diced onion and cook until translucent, about 5-7 minutes.
  2. Once cooked, add the can of tomatoes with the juice, 2 cups of vegetable broth, and the frozen vegetable blend. Bring to a boil.
  3. Once boiling, add beans, chili powder, paprika, black pepper, and salt. Bring to a second boil and cook until the veggies are tender.
  4. Let the chili simmer for at least ten minutes before serving to thicken. Serve with cornbread, crackers, avocado, rice, or even a baked potato! Enjoy!

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