Kickass My Sacred Vegan Chili
Dive into a bowl of bold, plant-based flavor with this "Kickass My Sacred Vegan Chili," a hearty and wholesome dish that's perfect for cozy nights or meal prep. Packed with protein-rich black, kidney, and pinto beans, this chili features vibrant veggies like bell peppers, carrots, and sweet corn, all simmered in a smoky, spiced tomato broth. A touch of maple syrup adds subtle sweetness, perfectly balancing the heat from optional cayenne pepper, while lime juice brightens every bite. Ready in just an hour, this gluten-free and vegan chili is as satisfying as it is nourishing. Garnish with fresh cilantro, avocado, or crunchy tortilla chips for the ultimate comforting meal that's bursting with bold, savory flavors. Ideal for chili lovers looking for a meatless recipe that's both easy and kickass!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (any color), diced
- 1 medium carrot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, diced bell peppers, and chopped carrot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Add the tomato paste and cook for another minute, stirring frequently.
Pour in the canned diced tomatoes, vegetable broth, black beans, kidney beans, and pinto beans.
Stir in the chili powder, ground cumin, paprika, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Add the frozen corn, maple syrup, and lime juice. Stir well and simmer for another 10 minutes.
Taste and adjust seasonings as needed.
Serve warm, garnished with fresh cilantro if desired. Great toppings include avocado slices, vegan sour cream, or tortilla chips.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 354.1 g | 129% | |
| Dietary Fiber | 107.1 g | 382% | |
| Total Sugars | 77.2 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 7490 mg | 159% | |
*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.
