Sweet and Spicy Vegetarian Chili
Packed with wholesome ingredients and bold flavors, this Sweet and Spicy Vegetarian Chili is a hearty, plant-based twist on a comfort food classic. Bursting with a medley of fresh vegetables, protein-rich black and kidney beans, and a warming blend of spices like smoked paprika, cinnamon, and chipotle chili powder, this chili strikes the perfect balance between sweet and spicy. A touch of maple syrup adds a subtle sweetness that complements the heat, while a zesty garnish of fresh cilantro and lime juice elevates each bite. Ready in under an hour, this one-pot wonder is ideal for cozy weeknight dinners or meal prep. Serve it with your favorite toppings for a customizable, flavor-packed bowl of goodness. Perfect for vegans, vegetarians, and anyone craving a satisfying meatless chili recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 medium, diced carrot
- 28 ounces (canned) diced tomatoes
- 15 ounces (canned, drained and rinsed) black beans
- 15 ounces (canned, drained and rinsed) kidney beans
- 1 cup (frozen or canned, drained) corn kernels
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon chipotle chili powder
- 2 tablespoons maple syrup
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 whole (for serving) lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell peppers, carrot, and garlic. Sauté for 5-7 minutes until softened.
Stir in the chili powder, cumin, smoked paprika, ground cinnamon, and chipotle chili powder, cooking for 1 minute to toast the spices.
Add the diced tomatoes (with their juices), black beans, kidney beans, corn, vegetable broth, and tomato paste. Mix well.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover and let it gently simmer for 25-30 minutes, stirring occasionally.
Stir in the maple syrup, salt, and black pepper. Taste and adjust seasoning as needed.
Remove from the heat and let the chili rest for a few minutes to allow the flavors to meld.
Serve warm in bowls, garnished with fresh chopped cilantro and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6847 mg | 298% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 84.4 g | 301% | |
| Total Sugars | 90.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5180 mg | 110% | |
*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.
