Tex Mex Vegan Chili
Dive into a bowl of hearty, bold, and flavor-packed *Tex Mex Vegan Chili*, the ultimate plant-based comfort food perfect for weeknight dinners or meal prep. Brimming with vibrant ingredients like smoky spices, a trio of colorful bell peppers, jalapeño, and a medley of protein-rich beans, this chili delivers a satisfying punch of Tex-Mex flair. A hint of cocoa powder deepens its flavor, while fresh lime juice adds a zesty finish. Ready in just an hour with minimal prep, this vegan chili is both wholesome and easy to make. Serve it steaming hot with your favorite toppings like fresh cilantro, avocado, or tortilla chips for a crowd-pleasing, gluten-free meal your family will adore.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the diced onion, red bell pepper, green bell pepper, and jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir well to coat the vegetables in the spices, cooking for 1 minute.
Pour in the diced tomatoes (including the juices), black beans, kidney beans, pinto beans, and vegetable broth. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
After 30 minutes, stir in the frozen corn, salt, and black pepper. Let the chili simmer uncovered for an additional 10 minutes.
Taste the chili and adjust seasonings as needed. Stir in the fresh lime juice just before serving.
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7176 mg | 312% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 104.1 g | 372% | |
| Total Sugars | 69.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7660 mg | 163% | |
*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.
