Vegan Hearty Chili with Corn
Dive into a bowl of comfort with this **Vegan Hearty Chili with Corn**, a satisfying plant-based dish brimming with bold flavors and wholesome ingredients. Packed with protein-rich black beans, kidney beans, and chickpeas, this recipe is beautifully balanced with the sweetness of fresh or frozen corn and a rich tomato base. Aromatic vegetables like carrots, celery, and bell peppers are simmered to perfection alongside warming spices like chili powder, cumin, and oregano, making every bite a fiesta of flavor. Ready in just over an hour, this one-pot masterpiece is perfect for busy weeknights, meal prep, or feeding a crowd. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve it with crusty bread or over rice for a heartwarming, nutritious meal the whole family will love. This dish is not just delicious—it's vegan, gluten-free, and utterly soul-satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped (red and green)
- 4 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 28 ounces canned peeled tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped
- 1 lime, sliced into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften.
Stir in the garlic, carrot, and celery, cooking for an additional 5 minutes.
Pour in the canned tomatoes with their juice, crushing them slightly with a spoon, and add the tomato paste. Mix well.
Add the vegetable broth, black beans, kidney beans, chickpeas, and corn to the pot. Stir to combine.
Season with chili powder, ground cumin, paprika, oregano, salt, and black pepper. Add the bay leaf.
Bring the chili to a boil, then reduce heat to low and let simmer uncovered for about 30 minutes, stirring occasionally.
Remove the bay leaf. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7483 mg | 325% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 108.6 g | 388% | |
| Total Sugars | 84.2 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 7795 mg | 166% | |
*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.
