Ultimate Vegan Chili
Dive into a bowl of comfort with the Ultimate Vegan Chili, a hearty, flavor-packed dish that’s perfect for weeknight dinners or meal prep. This vibrant chili combines a medley of protein-rich black, kidney, and pinto beans with sweet bell peppers, juicy crushed tomatoes, and a touch of smoky spice from chili powder, cumin, and smoked paprika. A hint of cayenne pepper lets you customize the heat, while frozen corn adds a pop of sweetness. Simmered to perfection in just under an hour, this plant-based chili is the ultimate crowd-pleaser, loaded with wholesome ingredients and bold flavors. Top it off with creamy vegan sour cream, fresh avocado, and a sprinkle of cilantro for a fresh finish, and don't forget a squeeze of lime for a zesty twist. Perfect for vegans and chili lovers alike, this recipe is proof that comfort food can be both nourishing and delicious!
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium bell peppers (red and green, diced)
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 15 oz canned black beans, rinsed and drained
- 15 oz canned kidney beans, rinsed and drained
- 15 oz canned pinto beans, rinsed and drained
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper (optional, for heat)
- 1 medium avocado, diced (for topping)
- 0.5 cup vegan sour cream (for topping)
- 0.25 cup fresh cilantro, chopped (for topping)
- 1 lime lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and diced bell peppers. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Push the vegetables to the side of the pot and add the tomato paste. Let it cook for 2 minutes, stirring occasionally, to bring out its flavor.
Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth.
Add the frozen corn kernels, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
Bring the chili to a simmer. Reduce the heat to low and let it cook for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed, adding more salt or spices to taste.
Serve hot, topped with diced avocado, vegan sour cream, chopped cilantro, and a squeeze of lime juice.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1497 mg | 32% | |
*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.
