large pot of vegan chili
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Twenty Minute Chili with Black and Kidney Beans

Keyword gluten-free, grain-free, refined sugar-free, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 bowls

Ingredients

  • 3 tablespoons olive oil
  • 2 cups yellow onion, diced small
  • 3 tablespoons garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chili powder
  • 1/3 cup tomato paste
  • 1 28 ounce can crushed tomatoes
  • 4 cups cooked black beans
  • 2 cups cooked kidney beans
  • 2 cups low-sodium vegetable broth
  • 1/2 cup parsley, minced
  • 1 teaspoon apple cider vinegar

Instructions

  • In a large pot heat the olive oil over low-medium heat and sauté the onions for 2 minutes. 
  • Stir in the garlic, salt, pepper, chili powder and tomato paste and cook for 1 minutes more.
  • Add in the crushed tomatoes, beans and broth and stir. Simmer uncovered for 12 minutes while stirring occasionally.
  • Add in the parsley and apple cider vinegar and remove from the heat.
  • Portion and top with fresh herbs, green onions and other garnishes of your choice and serve warm.