Vegan Homemade Chili
Warm, hearty, and packed with plant-based goodness, this Vegan Homemade Chili is a comforting one-pot meal that’s perfect for any season. Loaded with vibrant vegetables like zucchini, carrots, and bell peppers, along with protein-rich kidney and black beans, this recipe delivers bold flavors with every spoonful. Aromatic spices like cumin, smoked paprika, and chili powder create the perfect balance of warmth and smokiness, while a simmer in rich vegetable broth ensures the chili is irresistibly flavorful. Ready in just one hour, this easy vegan chili is ideal for meal prep, weeknight dinners, or gatherings. Garnish with fresh cilantro for a pop of freshness and enjoy it on its own, with a side of cornbread, or over your favorite rice. This vegan chili is proof that wholesome and filling can also mean unbelievably delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 medium, diced carrot
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned black beans
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 0.25 cup chopped fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and saute for 3-4 minutes until translucent.
Stir in minced garlic and cook for an additional 1 minute.
Add diced red bell pepper, carrot, celery, and zucchini to the pot. Cook for about 5 minutes until they begin to soften.
Pour in the canned diced tomatoes with their juice, kidney beans, black beans, and vegetable broth.
Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf. Taste and adjust seasoning if needed.
Garnish the chili with fresh chopped cilantro before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 100.2 g | 358% | |
| Total Sugars | 53.2 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 7164 mg | 152% | |
*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.
