Chili for All My Vegan Friends
Warm up your soul with "Chili for All My Vegan Friends," a hearty, flavor-packed vegan chili that's perfect for any gathering—or just a cozy night in. Brimming with colorful veggies like bell peppers, carrots, and corn, and loaded with protein-rich black, kidney, and pinto beans, this plant-based chili is as nutritious as it is satisfying. A fragrant blend of chili powder, cumin, paprika, and a touch of cayenne gives it a robust, smoky kick, while a simmer in tomato sauce and vegetable broth creates a rich, savory base. Ready in just an hour, this recipe is easy to prepare and yields six generous servings. Garnish with fresh cilantro and pair with crusty bread, chips, or rice for a meal that will delight vegans and omnivores alike. Perfect for meal prep, game day, or weeknight dinners, this vegan chili is comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, and vegetable broth.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Add the frozen corn and cook for an additional 5 minutes until the corn is heated through.
Taste and adjust seasoning if needed. For a spicier chili, add more cayenne pepper or chili powder to taste.
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread, tortilla chips, or serve over rice.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7437 mg | 323% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 110.0 g | 393% | |
| Total Sugars | 69.3 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 8026 mg | 171% | |
*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.
