Chili Non Carne
Dive into a hearty bowl of warmth with this deliciously satisfying Chili Non Carne, the ultimate plant-based comfort food! Packed with a trio of protein-rich beans—black, kidney, and pinto—this vegan chili delivers a robust flavor profile thanks to smoky paprika, zesty chili powder, and a touch of maple syrup for balance. Loaded with colorful vegetables like bell peppers, carrots, celery, and diced tomatoes, this one-pot wonder is as nutritious as it is comforting. Perfect for weeknight dinners or meal prep, this wholesome dish is ready in just under an hour and can be customized with optional sweet corn, fresh cilantro, and tangy lime wedges for a finishing touch. Whether you're embracing Meatless Monday or sticking to a plant-based lifestyle, this chili is sure to become a crowd-pleasing favorite that’s bold, hearty, and irresistibly good.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (red, yellow, or green)
- 1 large carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1.5 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 cans canned diced tomatoes (14 oz)
- 1 can canned black beans, drained and rinsed (15 oz)
- 1 can canned kidney beans, drained and rinsed (15 oz)
- 1 can canned pinto beans, drained and rinsed (15 oz)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn (optional)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 lime wedges (optional garnish)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute, stirring to combine and release the aromatics.
Add the canned diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, tomato paste, maple syrup, salt, and black pepper. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
If using corn, stir it in during the last 10 minutes of cooking.
Taste and adjust seasoning as necessary, adding more salt, pepper, or spices to your preference.
Remove the chili from heat. Serve hot in bowls, garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 76.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4801 mg | 102% | |
*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.
