Hearty Meatless Chili
Warm up your taste buds with this hearty meatless chili, a comforting and flavor-packed recipe that’s perfect for weeknight dinners or cozy gatherings. This vegan chili is brimming with protein and fiber thanks to a trio of black, kidney, and pinto beans, while colorful bell peppers, carrots, and sweet corn add vibrant texture and nutrients. Infused with a bold blend of chili powder, cumin, smoked paprika, and oregano, each spoonful delivers a smoky, spicy kick. Simmered in a rich tomato base with vegetable broth, this one-pot wonder comes together in just under an hour and can be easily customized with your favorite toppings like fresh cilantro and lime wedges. Whether you’re looking for a plant-based meal that satisfies or a healthy chili option that’s still incredibly hearty, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell peppers, and carrot to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute, until the spices are fragrant.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans to the pot. Stir in the corn kernels, salt, and black pepper.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning with more salt or spices if desired.
Serve hot, garnished with fresh cilantro and lime wedges, if using.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6795 mg | 295% | |
| Total Carbohydrate | 386.1 g | 140% | |
| Dietary Fiber | 114.8 g | 410% | |
| Total Sugars | 81.5 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 9120 mg | 194% | |
*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.
