Vegan East Coast Chili
Dive into a bowl of hearty, flavor-packed comfort with this Vegan East Coast Chili, a plant-based twist on a classic favorite! Bursting with vibrant colors and textures, this one-pot wonder combines tender kidney and black beans, sweet bursts of corn, and a medley of bell peppers simmered in a rich tomato broth. Infused with a perfectly balanced blend of chili powder, smoked paprika, and a surprising hint of cinnamon, this chili delivers a smoky, mildly spiced depth of flavor that will keep you coming back for more. Ready in under an hour and perfect for meal prep, this gluten-free and protein-packed dish is ideal for cozy weeknight dinners or casual gatherings. Serve it with fresh cilantro and a squeeze of lime for a bright, zesty finish, and pair it with crusty bread or fluffy rice for the ultimate plant-based comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn
- 2 tablespoons soy sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Add the canned diced tomatoes, vegetable broth, kidney beans, black beans, and frozen corn. Stir to combine.
Season the chili by adding the soy sauce, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preference.
If desired, garnish the chili with fresh cilantro and serve with lime wedges on the side for a zesty kick.
Enjoy your delicious Vegan East Coast Chili with crusty bread or over steamed rice!
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 58.0 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6483 mg | 138% | |
*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.
