Sweet and Spicy Vegan Chili
Warm up your kitchen with this Sweet and Spicy Vegan Chili, a hearty plant-based dish that expertly balances bold spices with a touch of natural sweetness. Packed with vibrant vegetables like bell peppers, carrots, and corn, as well as protein-rich black and kidney beans, this chili is as wholesome as it is delicious. A hint of maple syrup contrasts beautifully with smoky paprika, chili powder, and a kick of cayenne, creating layers of flavor that will keep you coming back for more. Ready in just an hour, with minimal prep time, this recipe is perfect for weeknights or meal prepping. Serve it piping hot with a garnish of fresh cilantro for a stunning and satisfying vegan meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 2 15-ounce cans canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons maple syrup
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper, green bell pepper, and carrot. Sauté for 5 minutes until the vegetables begin to soften.
Mix in the black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste. Stir to combine.
Add the maple syrup, chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add the frozen corn kernels in the last 5 minutes of cooking, stirring to incorporate.
Taste and adjust seasoning as needed. Add more salt, spice, or sweetness to your preference.
Serve the chili hot, garnished with chopped cilantro. Enjoy!
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 90.1 g | 322% | |
| Total Sugars | 110.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6896 mg | 147% | |
*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.
