Meatless Chili
Warm up with a hearty bowl of Meatless Chili, a vibrant, plant-based twist on a classic comfort food favorite. Packed with protein-rich black and kidney beans, colorful bell peppers, sweet carrots, and zesty diced tomatoes, this vegan chili is both wholesome and satisfying. Seasoned with bold spices like chili powder, smoked paprika, and cumin, every bite is bursting with smoky, savory flavor. The recipe is easy to prepare—ready in under an hour—and perfect for weeknight dinners or meal prep. Serve it with a sprinkle of fresh cilantro, creamy avocado slices, or your favorite toppings for a customizable, crowd-pleasing dish. Whether you're vegan, vegetarian, or just looking for a delicious meat-free option, this one-pot recipe is the ultimate comfort food. Keywords: meatless chili recipe, vegan chili, plant-based dinner, vegetarian comfort food, easy chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 28-ounce can canned diced tomatoes
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 medium avocado slices (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the black beans, kidney beans, canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot with a lid.
Let the chili cook for 25-30 minutes, stirring occasionally to prevent sticking and ensure the flavors meld.
Stir in the frozen corn kernels during the last 5 minutes of cooking.
Taste and adjust the seasoning with additional salt or spices, if needed.
Ladle the hot chili into bowls and garnish with fresh cilantro and avocado slices, if desired. Serve warm with your favorite toppings like tortilla chips, shredded cheese (optional for non-vegans), or a dollop of vegan sour cream.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1245 mg | 26% | |
*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.
