Vegetarian Hearty Chicken Chili
Introducing a bold and comforting twist on classic chili—this **Vegetarian Hearty Chicken Chili** is a plant-based powerhouse packed with flavor and texture. Featuring tender, protein-rich plant-based chicken pieces, hearty black and kidney beans, sweet corn, and a robust blend of chili powder, smoked paprika, and cumin, this recipe brings the warmth of a traditional chili without any meat. Simmered in a tomato-based broth and finished with a splash of zesty lime and fresh cilantro, it delivers a perfect balance of savory, smoky, and tangy flavors. Ready in under an hour and brimming with nutritious ingredients, this vegetarian chili is as wholesome as it is satisfying. Perfect for a cozy family dinner, meal prep, or as a crowd-pleasing game-day option. Serve it with your favorite toppings for a vibrant, customizable dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 12 ounces plant-based chicken pieces
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the plant-based chicken pieces and cook until they are lightly browned, about 5 minutes.
Add the canned diced tomatoes, black beans, kidney beans, corn, and vegetable broth to the pot, stirring to combine.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to incorporate all the spices.
Bring the chili to a simmer, then reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally, until thickened and flavors meld together.
Add the lime juice and fresh cilantro, stirring to combine.
Taste and adjust seasonings if necessary. Serve hot with your choice of toppings such as avocado slices, shredded cheese, or sour cream.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 10.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1224 mg | 26% | |
*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.
