Dairy-Free Sweet Chili
Warm up your table with this hearty and flavorful Dairy-Free Sweet Chili, a plant-based twist on a classic comfort food favorite! Packed with vibrant vegetables like red bell peppers, carrots, and onions, and featuring a protein-packed duo of black and kidney beans, this chili is both wholesome and satisfying. The combination of smoky paprika, chili powder, and a hint of maple syrup creates a perfect balance of savory, sweet, and spicy flavors. Simmered to perfection in just under an hour, this one-pot wonder is a breeze to make and can be customized with an extra kick of heat or fresh cilantro garnish. Perfect for cozy weeknight dinners or game-day gatherings, this dairy-free chili is deliciously versatile—serve it with rice, tortilla chips, or enjoy it straight from the bowl! Vegan, gluten-free, and loaded with bold flavors, it’s sure to be your go-to recipe for cold evenings or when you’re craving a hearty, healthy meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 large Carrot, diced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 cup Vegetable broth
- 2 tablespoons Maple syrup
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional, for heat)
- 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 sauté for 3-4 minutes until softened.
Add the minced garlic, diced red bell pepper, and diced carrot. Sauté for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes to enhance the flavor.
Add the crushed tomatoes, black beans, kidney beans, vegetable broth, and maple syrup.
Season the chili with chili powder, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes if using.
Stir everything together until well combined, then bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired. Pair with rice, tortilla chips, or enjoy on its own!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 74.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5629 mg | 120% | |
*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.
