Quick Vegan Chili
#vegetarian #vegan #family-friendly
Total Time: 20 min.
Ingredients
2–15 oz. (425g) cans of red kidney beans
2–14.5 oz. (410g) cans of diced tomatoes
1 ½ cups water (350 ml)
1 medium onion
1 Tbsp. olive oil
1 Tbsp. chili powder
1 tsp chipotle
1 tsp hot paprika*
Pinch of sugar
Salt & pepper, to taste
*Hot paprika can be substituted for ½ tsp cayenne and ½ tsp paprika.
Dark or light red kidney beans can be used in this recipe.
Cooking Steps
Cook Onion
Dice 1 medium onion. Add 1 Tbsp. olive oil into a pot over medium heat. Add in diced onion and cook until browned, about 3-4 min. Season with salt & pepper to taste.
Add in Other Ingredients
To the onions, add 2–14.5 oz cans of diced tomatoes. Stir to combine. Next, add in 1 ½ cups water, 1 Tbsp chili powder, 1 tsp chipotle, 1 tsp hot paprika, and a pinch of sugar, stirring to combine. Bring to a boil over medium-high heat.
Add Beans
Once boiling, stir in beans. Bring back to a boil.
Cook Chili
Once the chili is boiling, cover and reduce heat to medium-low. Cook for 10-12 min. Ladle into bowls and serve.