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.