Whole30 Hearty Vegan Chili
Warm, comforting, and completely plant-based, this **Whole30 Hearty Vegan Chili** is the perfect addition to your weeknight meal rotation. Packed with nutrient-dense vegetables like zucchini, mushrooms, and carrots, and seasoned with a bold blend of chili powder, cumin, smoked paprika, and a hint of cayenne, this chili offers an explosion of flavor in every bite. The recipe is fully compliant with the Whole30 program, making it both nutritious and satisfying without relying on beans or grains. Simmered to perfection in a rich tomato and vegetable broth base, this one-pot dish is ready in just over an hour and serves six generously. Top it with fresh cilantro, creamy avocado slices, and a squeeze of lime for an irresistibly vibrant finish. Whether you're following a Whole30 lifestyle, embracing a vegan diet, or just looking for a wholesome, hearty meal, this chili is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 2 medium carrot, peeled and diced
- 2 celery stalk, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 8 ounces mushrooms, chopped
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 medium avocado, sliced (for serving)
- 1 medium lime, wedged (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until the onion is translucent.
Add the red bell pepper, carrot, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and chopped mushrooms to the pot. Cook for about 4-5 minutes, allowing the mushrooms to release their moisture.
Pour in the crushed tomatoes, vegetable broth, and tomato paste. Mix well to combine.
Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to incorporate all the spices thoroughly.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.
Taste the chili and adjust seasoning as necessary. It should be well spiced and flavorful.
Once the chili is cooked, remove it from heat and let it cool slightly before serving.
Serve the chili hot, garnished with fresh cilantro, slices of avocado, and lime wedges on the side.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 65.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 558 mg | 43% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6670 mg | 142% | |
*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.
