Black Bean Sweet Hot Chili Vegetarian
Warm your soul with this Black Bean Sweet Hot Chili, a vegetarian twist on a hearty classic that perfectly balances smoky heat with a touch of natural sweetness. Packed with protein-rich black beans, vibrant bell peppers, and aromatic spices like cumin and paprika, this one-pot wonder is a satisfying, plant-based meal ideal for any day of the week. A drizzle of maple syrup adds an unexpected layer of sweetness that pairs beautifully with a splash of hot sauce, creating a complex flavor profile that’s both comforting and bold. Ready in just 50 minutes, this easy vegetarian chili is perfect for meal prep or a cozy family dinner. Garnish with fresh cilantro and a dollop of sour cream (or a plant-based alternative) for a crowd-pleasing finish. Your kitchen will be filled with irresistible aromas while this nutrient-packed, gluten-free recipe simmers to perfection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 4 cloves garlic cloves, minced
- 3 cups canned black beans, drained and rinsed
- 2 14-ounce cans canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons hot sauce (adjust to taste)
- 2 tablespoons maple syrup
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- as desired sour cream or plant-based alternative (optional for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the black beans, diced tomatoes (with their juice), and tomato paste.
Pour in the vegetable broth and stir to combine.
Add the hot sauce, maple syrup, cumin, chili powder, paprika, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, stirring occasionally.
Taste the chili and adjust the seasonings as needed. Add more hot sauce for extra heat or more maple syrup for sweetness.
Serve hot, garnished with fresh cilantro and a dollop of sour cream or a plant-based alternative, if desired.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5384 mg | 234% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 76.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3819 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
