Description
A delicious and hearty Brazilian Feijoada-Inspired Vegan Chili that is perfect for flavor lovers!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, red and green bell peppers, carrot, and celery. Cook for another 5-7 minutes until the vegetables are softened.
- Add the black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.
- Season the mixture with smoked paprika, cumin, oregano, cayenne pepper, salt, and pepper. Bring the chili to a simmer, then reduce the heat to low.
- Cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally. If the chili becomes too thick, add a little more vegetable broth.
- In the last 10 minutes of cooking, stir in the corn kernels. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For added depth of flavor, consider adding a splash of soy sauce or liquid smoke during cooking.
- You can customize the chili by adding other vegetables like zucchini or sweet potatoes, or by using different beans such as pinto or navy beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: varies
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Brazilian Feijoada-Inspired Vegan Chili