Vegan Sweet Chili
Warm up your evenings with this bold and flavorful Vegan Sweet Chili, a hearty dish packed with plant-based goodness and a touch of maple sweetness. Featuring vibrant bell peppers, protein-rich black and kidney beans, fire-roasted diced tomatoes, and a medley of aromatic spices like smoked paprika, chili powder, and cumin, this chili is as comforting as it is nutritious. A drizzle of maple syrup adds a subtle hint of sweetness, perfectly balancing the smoky and spicy flavors, while optional red chili flakes let you dial up the heat. Ready in under an hour, this easy one-pot recipe makes a generous six servings, ideal for family dinners or meal prepping. Garnish with fresh cilantro and serve alongside crusty bread, tortilla chips, or even over rice for the ultimate cozy meal. Perfectly vegan, gluten-free, and bursting with flavor, this recipe is sure to become a go-to favorite for chili nights!
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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
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 15 oz fire-roasted diced tomatoes (canned)
- 2 cups vegetable broth
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 tablespoons maple syrup
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional, for heat)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the diced red and green bell peppers and cook for another 5 minutes until softened.
Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently, to develop the flavors.
Pour in the fire-roasted diced tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and corn kernels. Mix well.
Stir in the maple syrup, chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and red chili flakes (if using).
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings as needed, adding more salt, pepper, or chili flakes for heat.
Serve hot, garnished with fresh cilantro if desired. Enjoy with crusty bread, rice, or tortilla chips!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4373 mg | 190% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 77.4 g | 276% | |
| Total Sugars | 93.0 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5422 mg | 115% | |
*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.
