Celestial Vixen Vegan Chili

This vegan chili is a hearty, flavorful dish that's perfect for a cold winter night. It's made with a variety of beans, vegetables, and spices, and it's simmered until it's thick and flavorful. Serve it with your favorite toppings, such as avocado, sour cream, or shredded cheese.

I've been making this vegan chili for years, and it's always a hit with my friends and family. It's a great way to use up leftover beans and vegetables, and it's also a very affordable dish to make. I like to make a big batch of chili on the weekend, and then eat it throughout the week. It's a great meal to have on hand for busy weeknights.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion (chopped)
• 2 bell peppers (chopped)
• 3 cloves garlic (minced)
• 1 large sweet potato (peeled and diced)
• 1 can black beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and bell peppers and cook until softened.
3. Add the garlic and cook for 1 more minute.
4. Add the sweet potato, black beans, kidney beans, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve with your favorite toppings (such as avocado, sour cream, or shredded cheese).

Why It Works

• The combination of beans, vegetables, and spices creates a complex and flavorful chili.
• Simmering the chili for a long time allows the flavors to meld and develop.
• The addition of a variety of toppings allows you to customize the chili to your taste.