Champion Chili Vegan
Experience the robust, smoky flavors of our *Champion Chili Vegan*, a plant-based twist on a classic comfort food that doesn't skimp on taste. Packed with vibrant vegetables like bell peppers, carrots, and celery, this hearty chili combines protein-rich black and kidney beans with sweet corn for a perfect balance of texture and flavor. A carefully curated blend of bold spices, including chili powder, smoked paprika, and cumin, creates a deep, warming heat, while a touch of maple syrup or agave nectar adds subtle sweetness to round out the dish. Simmered to perfection in a rich tomato base with vegetable broth, this one-pot meal is easy to prepare in under an hour and perfect for meal prep. Garnish with fresh cilantro for a burst of freshness and serve with tortilla chips, rice, or crusty bread for a satisfying, vegan-friendly dinner that’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (red, green, or yellow), diced
- 1 medium carrot, diced
- 2 stalks celery stalk, diced
- 4 cloves garlic, minced
- 1 medium jalapeño (optional), finely chopped
- 28 ounces crushed tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup sweet corn (frozen or canned, drained if canned)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon maple syrup or agave nectar
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion, bell peppers, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
Add the minced garlic and jalapeño (if using), and cook for another 1-2 minutes until fragrant.
Stir in the chili powder, smoked paprika, ground cumin, dried oregano, ground coriander, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the crushed tomatoes, vegetable broth, tomato paste, black beans, kidney beans, and sweet corn. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Add the maple syrup or agave nectar to balance the flavors.
Once the chili has thickened to your liking, turn off the heat and let it sit for 5 minutes before serving.
Serve hot, garnished with fresh cilantro if desired. Pair with rice, tortilla chips, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 96.3 g | 344% | |
| Total Sugars | 92.1 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 8246 mg | 175% | |
*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.
