Vegan Chili con Carne with Beans

This is a vegan chili con carne recipe without the meat. Instead it features 3 different types of beans - white beans, black beans, and kidney beans - and lots of spices.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 359 Calories

Ingredients

• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons dried oregano
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 bunch cilantro, finely chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 teaspoon salt, or more to taste
• 1 teaspoon smoked paprika
• 2 roasted red peppers, drained and chopped
• 1 (15 ounce) can white beans, rinsed and drained
• 1 pinch cayenne pepper, or more to taste
• 4 teaspoons cumin seeds
• 3 onions, finely chopped
• 3 teaspoons mild paprika
• 1 teaspoon sherry vinegar, or to taste

Recipe Instructions

Step 1

Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.

Step 2

Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Step 3

Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.