Gluten-Free Hearty Vegan Chili
Dive into cozy comfort with this Gluten-Free Hearty Vegan Chili, a bold and flavor-packed dish that's perfect for satisfying cravings while accommodating dietary needs. Brimming with wholesome ingredients like colorful bell peppers, carrots, celery, and protein-rich beans—black beans, kidney beans, and chickpeas—this chili is as nourishing as it is delicious. Infused with robust seasonings including smoked paprika, chili powder, and cumin, every spoonful delivers a smoky, spicy kick. Simmered to perfection in a vegetable broth and tomato base, this gluten-free vegan recipe is ideal for family dinners, meal prep, or chilly evenings. Customize your bowl with fresh avocado, a sprinkle of cilantro, or zesty lime wedges for the ultimate comforting experience. Ready in just an hour, this one-pot recipe is a must-try for plant-based food lovers!
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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 medium green bell pepper, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red and green bell peppers, carrots, and celery. Cook for 7-8 minutes until the vegetables soften.
Add canned diced tomatoes (with juice), black beans, kidney beans, and chickpeas to the pot.
Pour in the vegetable broth and add tomato paste, stirring to combine.
Add chili powder, ground cumin, smoked paprika, dried oregano, sea salt, black pepper, and cayenne pepper (if using).
Stir well and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary before serving.
Serve hot, topped with your favorite chili toppings like avocado, cilantro, or lime wedges.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8637 mg | 376% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 109.1 g | 390% | |
| Total Sugars | 74.5 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 973 mg | 75% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 7614 mg | 162% | |
*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.
