Paleo Hearty Vegan Chili
Warm up with a bowl of this nourishing Paleo Hearty Vegan Chili, a plant-based twist on comfort food that’s both paleo-friendly and packed with flavor. Bursting with nutrient-rich vegetables like sweet potato, zucchini, and kale, this chili is seasoned with fragrant spices such as cumin, smoked paprika, and chili powder to create a bold, rich taste. Simmered in a savory vegetable broth and finished with vibrant toppings like creamy avocado, fresh cilantro, and bright lime juice, this recipe is as satisfying as it is wholesome. With just 20 minutes of prep and simple pantry staples, this chili makes for an ideal weeknight dinner that serves six and suits a variety of diets. Whether you're looking for a hearty vegan meal or a cozy, gluten-free, paleo dish, this recipe will absolutely hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium bell peppers, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 medium zucchini, diced
- 28 ounces diced tomatoes, canned
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups kale, chopped
- 1 large avocado, diced (optional for topping)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 large lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the bell peppers, carrot, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the diced sweet potato and zucchini, mixing well.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the ground cumin, chili powder, smoked paprika, dried oregano, sea salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes until the sweet potatoes are tender.
Add the chopped kale, stirring it into the chili, and simmer for an additional 5 minutes until the kale wilts.
Taste and adjust the seasoning if necessary.
Serve hot, with diced avocado, fresh cilantro, and lime wedges as optional toppings.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 65.9 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 7376 mg | 157% | |
*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.
