Healthy Vegan Chili
Warm up with a hearty bowl of Healthy Vegan Chili, a deliciously satisfying dish packed with wholesome ingredients and bold flavors. This plant-based chili features a medley of colorful vegetables—like bell peppers, carrots, and celery—combined with protein-rich kidney and black beans, and a smoky spice blend of chili powder, cumin, smoked paprika, and a hint of cayenne. Simmered to perfection in a robust tomato base with optional sweet bursts of corn, this one-pot wonder is as nutritious as it is comforting. Ready in under an hour, it’s perfect for meal prep or a cozy family dinner. Garnish with creamy avocado slices or fresh cilantro for a vibrant finishing touch! Ideal for vegan, vegetarian, and gluten-free diets, this is your go-to recipe for a healthy, flavorful twist on classic chili.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, peeled and diced
- 1 medium Celery stalk, diced
- 4 Garlic cloves, minced
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned corn, drained (optional)
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 1 medium Avocado, sliced (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the vegetables and spices.
Pour in the crushed tomatoes, vegetable broth, kidney beans, black beans, and corn (if using). Stir to combine.
Add the salt and black pepper. Bring the chili to a simmer over medium-high heat.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Add more salt, spices, or a splash of vegetable broth if desired.
Serve hot, garnished with fresh cilantro and sliced avocado if desired. Enjoy!
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 99.7 g | 356% | |
| Total Sugars | 80.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 8924 mg | 190% | |
*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.
