Dairy-Free Hearty Chili with Corn
Warm up with a bowl of comforting, *Dairy-Free Hearty Chili with Corn*, a plant-based masterpiece bursting with bold flavors and wholesome ingredients. Perfect for cozy weeknight dinners, this vegan chili features a medley of vibrant vegetables, including bell peppers, carrots, and celery, simmered in a rich tomato base infused with aromatic spices like chili powder, cumin, and paprika. Protein-packed kidney and black beans bring satisfying heartiness, while sweet corn kernels add a delightful pop of texture and taste. Ready in just an hour, this one-pot wonder is as easy to prepare as it is nourishing. Serve with a sprinkle of fresh cilantro or your favorite toppings for the ultimate dairy-free chili experience. Ideal for meal prepping, potlucks, or simply feeding a crowd, this recipe proves that comfort food can be both healthy and unapologetically delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 2 tablespoons Tomato paste
- 28 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Frozen or fresh corn kernels
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
Stir in the diced red and green bell peppers, carrot, and celery, and cook until they begin to soften, around 5 more minutes.
Add the tomato paste to the vegetables, stirring well to coat.
Pour in the canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth, then stir to combine.
Add the chili powder, ground cumin, paprika, ground coriander, salt, and black pepper. Stir the mixture well to ensure the spices are evenly distributed.
Bring the chili to a boil, then reduce the heat to low, allowing it to simmer uncovered for 30 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 92.3 g | 330% | |
| Total Sugars | 68.3 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 7431 mg | 158% | |
*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.
