Smoky Campfire Vegan Chili with Grilled Cornbread

Experience the warmth of a campfire with this hearty, smoky vegan chili. Bold spices blend with tender beans and rich tomatoes, while slices of grilled cornbread add a delicious, crispy contrast to the dish. Perfect for a cozy night in or an outdoor gathering.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 4 pieces cornbread, sliced thickly

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the bell peppers, smoked paprika, cumin, and chili powder; cook for 2 minutes.
4. Add the kidney beans, crushed tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Meanwhile, heat a grill pan over medium-high heat and grill the cornbread slices for 2 minutes on each side until golden and crisp.
8. Serve the chili hot with grilled cornbread on the side.

Health Benefits

• Rich in antioxidants from tomatoes and peppers
• High in plant-based protein and fiber from beans
• Low cholesterol and heart-healthy thanks to omission of animal products

Nutrition Facts

Calories: 450 | Protein: 18g | Carbs: 78g | Fat: 12g | Fiber: 15g | Sugar: 12g