40-Minute Vegan Chili

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This chili is absolutely delicious, and super easy to make. If you want to kick it up a notch, you could add a little cayenne pepper for some heat. The refried beans make this chili thick and very hearty, just right for a chilly autumn day!

40 Minute Vegan Chili

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups vegetable broth
  • 15 ounces vegetarian refried beans
  • 15 ounces kidney beans, cooked
  • 1 green bell pepper, chopped
  • 1 cup frozen organic (to avoid GMOs) corn kernels
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon cumin
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon oregano
  • salt and pepper, to taste
  • roughly chopped cilantro for garnish (optional)

Saute onion in large stock pot for 2-3 minutes, until tender.

Add garlic and saute another 2-3 minutes.

Add remaining ingredients and simmer for 30 minutes.

Garnish with chopped cilantro, or for a non-vegan option, shredded cheddar cheese or sour cream.


2 thoughts on “40-Minute Vegan Chili

    • Thanks Jenny! The refried beans really help to thicken the chili, but they also add some great flavor. I wish I could claim the idea as my own, but this recipe is sort of a blending together of quite a few different recipes I’ve come across. I think it works nicely though! 🙂

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