Hearty Vegan Chili
Warm up with a bowl of *Hearty Vegan Chili*, a wholesome, flavor-packed recipe that's perfect for chilly nights or meal prep. Brimming with robust spices like chili powder, ground cumin, and smoked paprika, this chili features a colorful medley of nutrient-rich vegetables—think carrots, red bell pepper, celery, and a touch of jalapeño for mild heat. Protein-packed black beans, kidney beans, and chickpeas join forces with sweet corn and juicy diced tomatoes to create a thick, satisfying texture. Simmered to perfection in savory vegetable broth, this one-pot vegan wonder comes together in just an hour and is served with fresh cilantro and a wedge of lime for a zesty finish. Ideal for plant-based eaters, this versatile recipe is not only dairy-free and gluten-free but also family-friendly and freezer-friendly. Your go-to vegan comfort food just got an upgrade!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 large celery stalk, diced
- 1 small jalapeño, seeded and minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes with their juice
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned chickpeas, rinsed and drained
- 2 cups vegetable broth
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion is translucent.
Stir in the red bell pepper, carrot, celery, and jalapeño, cooking for another 5 minutes until the vegetables begin to soften.
Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices and cook for an additional 1-2 minutes until fragrant.
Pour in the canned diced tomatoes with their juice and bring the mixture to a simmer.
Stir in the black beans, kidney beans, and chickpeas. Add the vegetable broth and bring to a simmer.
Add the corn kernels, salt, and black pepper.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
Taste and adjust seasoning with additional salt or pepper if necessary.
Serve hot, garnished with fresh cilantro and a wedge of lime for squeezing over the top.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 111.1 g | 397% | |
| Total Sugars | 78.5 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 8031 mg | 171% | |
*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.
