Vegetarian Sweet Chili
Warm up with a hearty bowl of Vegetarian Sweet Chili, a flavorful twist on the classic comfort food. Packed with wholesome ingredients like kidney beans, black beans, sweet corn, and diced vegetables, this vibrant dish is a satisfying plant-based option. The unique blend of spices—chili powder, cumin, paprika, and a hint of cinnamon—gives it a rich and robust flavor, while a touch of maple syrup and lime juice adds a sweet and tangy balance. Quick to prepare and simmered to perfection, this chili is ideal for busy weeknights or cozy gatherings. Serve it with crusty bread or over steamed rice, and don't forget the fresh cilantro garnish for an extra burst of freshness. Perfect for vegetarians and anyone who loves nutritious, flavorful meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 2 medium, diced carrots
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 15 ounces, drained and rinsed kidney beans
- 15 ounces, drained and rinsed black beans
- 1 cup (frozen or fresh) corn kernels
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 0.25 cup, chopped (optional) fresh cilantro
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, red bell pepper, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Stir in minced garlic and tomato paste. Cook for an additional 1-2 minutes, stirring constantly.
Add crushed tomatoes, vegetable broth, kidney beans, black beans, and corn kernels. Stir well to combine.
Season the chili with chili powder, cumin, paprika, cinnamon, salt, and black pepper. Stir to evenly distribute the spices.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally.
After the chili has thickened, stir in the maple syrup and lime juice. Adjust seasoning with additional salt or spices to taste.
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 99.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5800 mg | 123% | |
*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.
