Vegan Chilli Con Carne
Dive into a hearty and flavorful twist on a classic with this Vegan Chilli Con Carne recipe—a plant-based delight that's packed with robust spices and wholesome ingredients. Perfect for both vegans and meat lovers seeking a healthier alternative, this vibrant dish features a medley of kidney beans, black beans, sweet corn, and diced vegetables simmered in a rich tomato broth infused with smoky paprika, cumin, and chili powder. Ready in under an hour, it's ideal for busy weeknights or meal prep, offering six generous servings of protein-rich, fiber-filled goodness. Garnished with fresh cilantro, this crowd-pleaser is a satisfying comfort food that's as nutritious as it is delicious. Whether you're searching for vegan dinner ideas or cozy chili recipes, this is bound to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced red and green bell peppers, carrot, and celery. Cook for about 5 minutes until they start to soften.
Sprinkle in the chili powder, cumin, and smoked paprika. Stir to coat the vegetables with the spices.
Add the tomato paste and mix well to incorporate.
Pour in the can of diced tomatoes, along with their juices.
Add the drained and rinsed kidney beans, black beans, and sweet corn.
Pour in the vegetable broth and soy sauce. Stir to combine all ingredients.
Season with salt and black pepper.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 10.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1140 mg | 24% | |
*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.
