Favorite Vegan Chili
Warm up your soul with our "Favorite Vegan Chili," a one-pot wonder packed with vibrant veggies, protein-rich beans, and bold spices that will please everyone at the table. This hearty plant-based chili features a medley of colorful bell peppers, carrots, celery, and sweet corn, simmered with three types of beans—kidney, black, and pinto—for a nourishing, fiber-filled meal. Flavored with smoky paprika, cumin, and a hint of maple syrup for a subtle sweetness, this recipe is both incredibly flavorful and easy to prepare in under an hour. Perfect for cozy weeknight dinners or meal prep, this vegan chili pairs wonderfully with crusty bread, over rice, or topped with fresh cilantro for a zesty finish. Healthy, gluten-free, and utterly delicious, it's guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium bell peppers, diced (any color)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 2 cans canned diced tomatoes (15 oz)
- 2 cups vegetable broth
- 1 can canned kidney beans, drained and rinsed (15 oz)
- 1 can canned black beans, drained and rinsed (15 oz)
- 1 can canned pinto beans, drained and rinsed (15 oz)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon maple syrup
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is shimmering, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, bell peppers, carrots, and celery. Cook for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1 minute to develop its flavor.
Add the canned diced tomatoes, vegetable broth, kidney beans, black beans, and pinto beans. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Reduce the heat to low and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Add the maple syrup and frozen corn. Stir to combine, then cook for another 5 minutes.
Taste and adjust seasonings if needed (add more salt, spices, or maple syrup if desired).
Serve the vegan chili hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6587 mg | 286% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 114.0 g | 407% | |
| Total Sugars | 100.2 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 8249 mg | 176% | |
*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.
