Meatless Mission Chili
Packed with bold spices and hearty ingredients, Meatless Mission Chili is the ultimate plant-based comfort food. This one-pot wonder is loaded with a trio of protein-rich beans—black, kidney, and pinto—combined with sweet corn, aromatic bell peppers, and a flavorful blend of chili powder, smoked paprika, and cumin. Simmered in a rich tomato base with vegetable broth, this vegan chili is not only easy to prepare but also perfect for meal prep, offering big flavor in just under an hour. Garnish with fresh cilantro and creamy diced avocado for a satisfying bowl of goodness that’s ideal for busy weeknights or game day feasts. Serve it with tortilla chips, cornbread, or over rice for a crowd-pleasing, gluten-free meal everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (canned)
- 2 cups vegetable broth
- 15 ounces cooked black beans (canned, rinsed)
- 15 ounces cooked kidney beans (canned, rinsed)
- 15 ounces cooked pinto beans (canned, rinsed)
- 1 cup corn kernels (frozen or canned, drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 medium avocado, diced (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers, cooking for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
Add the black beans, kidney beans, pinto beans, and corn kernels to the pot and stir.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially with a lid and let simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed (add more salt, pepper, or spices based on preference).
Serve hot, garnished with fresh cilantro and optional diced avocado. Enjoy with cornbread, tortilla chips, or rice if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 12.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1402 mg | 30% | |
*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.
