Vegan Chili Fall Stew Recipe
This Vegan Chili Fall Stew is a hearty, flavorful dish that combines beans, vegetables, and bold spices for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 bell peppers diced
- 1 zucchini chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic. Sauté until softened, about 5 minutes.
- Stir in bell peppers and zucchini, cooking for another 5 minutes.
- Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir well.
- Season with chili powder, cumin, paprika, cayenne, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with toppings of your choice.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 13g
- Vitamin A: 15%
- Vitamin C: 50%
- Iron: 20%
- Calcium: 8%
- Potassium: 15%
Additional Notes/Tips
- Add extra spices if you like more heat—try more cayenne or fresh jalapeños.
- Serve with a side of cornbread to make the meal even heartier.
- For more depth, add a splash of lime juice just before serving.
- You can freeze leftovers for up to 3 months.
- Don’t skip the toppings! Vegan sour cream or avocado slices balance out the spice.