Chunky Chili recipe

It’s now officially autumn and to me, that calls for more soups & stews. This is an easy, quick recipe that keeps you full & satisfied! ⠀


1 TB olive oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 carrot, diced

2 TB chili powder

2 tsp cumin

2 tsp smoked paprika

1 28oz can diced tomatoes

1 can of black beans, drained & rinsed

1 1/2 cups veggie broth

2 TB tomato paste


  1. Add oil to a large pot and add onion, garlic, pepper and carrot. Cook until tender (about 7 minutes).

  2. Add all the seasonings to the pot. Stir and cook for 1 minute.

  3. Add the tomatoes, chickpeas, broth & tomato paste to the pot. Stir to combine.

  4. Bring to a boil, then top with a lid to simmer for 25 minutes.

  5. After simmer, mash some of the chili with a potato masher to make it nice and chunky. Garnish with cilantro, vegan cheese, hot sauce or whatever you’d like!

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