Heart-Healthy Hearty Vegan Chili
Warm up your dinner table with our "Heart-Healthy Hearty Vegan Chili," a delicious bowl of comfort that's as nutritious as it is satisfying. Packed with protein-rich kidney beans, black beans, and chickpeas, this vibrant chili is brimming with colorful vegetables like sweet bell peppers, carrots, and celery, making it the perfect plant-based meal. Seasoned with bold spices like chili powder, smoked paprika, and cumin, every spoonful is bursting with rich, smoky flavor. Low in sodium and prepared with wholesome, fiber-filled ingredients, this recipe is ideal for health-conscious eaters looking for a flavorful dish that’s easy to make. Ready in just one hour and perfect for meal prep, this vegan chili will keep you cozy and full all week long. Garnish with fresh cilantro for an extra touch of brightness, and savor its heart-healthy goodness with every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 28 ounces canned diced tomatoes (no-salt-added)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 2 cups vegetable broth, low-sodium
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the red and green bell peppers, carrots, and celery. Cook until the vegetables begin to soften, 7-10 minutes.
Stir in the canned diced tomatoes, kidney beans, black beans, chickpeas, and corn.
Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, and salt.
Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally.
Taste and adjust seasonings if necessary.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 104.0 g | 371% | |
| Total Sugars | 77.8 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 7310 mg | 156% | |
*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.
