Get Up N Go Chili Vegan
Fuel your day with the hearty and flavor-packed "Get Up N Go Chili Vegan," a vibrant plant-based masterpiece that’s perfect for busy weeknights or meal prep. Bursting with wholesome ingredients like black beans, kidney beans, sweet corn, and a bold blend of chili powder, cumin, and paprika, this chili delivers a smoky kick balanced by the natural sweetness of bell peppers and onions. It’s simmered to perfection in a tomato-rich broth, creating a satisfying, protein-packed meal that’s ready in under 50 minutes! Customizable with optional cayenne for heat and a sprinkle of fresh cilantro for brightness, this vegan chili is gluten-free, nutrient-dense, and made for sharing. Serve it steaming hot and enjoy a comforting, energy-boosting dish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 28 ounces canned diced tomatoes
- 2 tablespoons canned tomato paste
- 1.5 cups cooked black beans, drained and rinsed
- 1.5 cups cooked kidney beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chili powder, ground cumin, paprika, and cayenne pepper if using. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes, tomato paste, cooked black beans, kidney beans, corn, and vegetable broth. Stir well to combine.
Season with salt and black pepper.
Bring the chili to a gentle boil, then lower the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 80.0 g | 286% | |
| Total Sugars | 58.4 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5852 mg | 125% | |
*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.
