Chunky Meatless Chili
Hearty, vibrant, and packed with wholesome ingredients, this Chunky Meatless Chili is a satisfying plant-based twist on a classic comfort dish. Loaded with a colorful medley of diced vegetables, protein-rich black and kidney beans, sweet bursts of corn, and bold spices like smoked paprika and cumin, this vegan chili delivers big on flavor without the meat. Simmered to perfection in a savory tomato and vegetable broth base, it offers the perfect balance of smoky, spicy, and tangy notes. Ready in under an hour, it’s an easy, one-pot meal to warm your soul on chilly days. Garnish with fresh cilantro, a squeeze of lime, and serve with crusty bread or tortilla chips for a filling, crowd-pleasing dinner. This recipe is ideal for those seeking a hearty vegetarian or vegan chili option that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 28 ounces diced tomatoes (with juice)
- 3 tablespoons tomato paste
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrots to the pot. Sauté for about 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes with their juice, tomato paste, black beans, kidney beans, frozen corn, and vegetable broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix well.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer the chili for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. If you prefer a thicker consistency, let it simmer uncovered for an additional 5-10 minutes.
Serve the chunky meatless chili hot, garnished with fresh cilantro and a squeeze of lime juice if desired. Pair with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 76.5 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 7250 mg | 154% | |
*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.
