High Protein Hearty Vegan Chili
Packed with vibrant vegetables, bold spices, and plant-based protein, this High Protein Hearty Vegan Chili is a comfort food win for any time of year. Featuring three types of beans—black beans, kidney beans, and chickpeas—this chili delivers a satisfying dose of protein and fiber, making it a nourishing meal for vegans and non-vegans alike. Seasonal favorites like zucchini, bell peppers, carrots, and celery come together with smoky chili powder, cumin, and a hint of cayenne for a flavor-packed, nutrient-rich dish. Simmered to perfection in a savory tomato broth and finished with sweet bursts of corn and fresh cilantro, this one-pot wonder is as easy as it is delicious. Serve with a squeeze of lime for a zesty finish, and enjoy a healthy, hearty dinner in under an hour. Perfect for meal prep or a cozy family dinner, this vegan chili is destined to become a weeknight staple!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers, chopped (any color)
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent.
Add the minced garlic, chopped bell peppers, diced carrots, celery, and zucchini. Continue to sauté for another 5-6 minutes until the vegetables start to soften.
Stir in the black beans, kidney beans, chickpeas, canned tomatoes with juices, and vegetable broth.
Mix in the tomato paste, chili powder, ground cumin, paprika, oregano, salt, black pepper, and cayenne pepper. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally. This allows the flavors to meld together.
In the last 10 minutes of cooking, add the frozen corn. Stir and allow it to heat through.
Optional: Adjust seasoning with additional salt and pepper, if needed.
Remove from heat and stir in fresh cilantro.
Serve hot, with a squeeze of lime juice from the lime wedges for added flavor.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7510 mg | 327% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 117.6 g | 420% | |
| Total Sugars | 84.3 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 8368 mg | 178% | |
*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.
