Special Vegan Chili
Rich, hearty, and packed with vibrant flavors, this Special Vegan Chili is the ultimate plant-based comfort food. Loaded with wholesome ingredients like protein-packed beans, colorful bell peppers, sweet carrots, and bold seasonings such as smoked paprika and chili powder, this one-pot wonder is as nourishing as it is delicious. The addition of frozen corn lends a touch of natural sweetness, while a splash of lime juice and fresh cilantro elevate the flavors with a zesty, refreshing twist. Ready in under an hour, this easy vegan chili is perfect for meal prep, cozy weeknight dinners, or game day gatherings. Serve it with your favorite toppings—think creamy avocado, vegan sour cream, or crunchy tortilla chips—for a customizable and satisfying bowl of goodness. Perfect for vegans and non-vegans alike, this chili is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned, with juice)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced yellow onion, bell peppers, and carrots. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in minced garlic and tomato paste, and cook for 1 minute until fragrant.
Add the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally.
Stir in the frozen corn and cook for an additional 5 minutes.
Remove the pot from heat and stir in lime juice and chopped cilantro for a fresh finish.
Taste and adjust seasoning if needed before serving.
Serve hot with your favorite toppings such as avocado slices, vegan sour cream, or crushed tortilla chips.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6587 mg | 286% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 85.3 g | 305% | |
| Total Sugars | 67.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6729 mg | 143% | |
*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.
