Heart-Healthy Hearty Vegan Chili

Loaded with vibrant vegetables, protein-packed legumes, and bold spices, this Heart-Healthy Hearty Vegan Chili is a nourishing plant-based twist on a classic comfort food. Featuring a medley of kidney beans, black beans, chickpeas, and sweet corn simmered in a rich tomato base, this chili delivers layers of smoky, savory flavor with every bite. The recipe is crafted with wholesome, low-sodium ingredients like no-salt-added diced tomatoes and low-sodium vegetable broth, making it a heart-smart choice for a satisfying meal. Ready in just about an hour, it's perfect for meal prep or feeding a crowd, and it tastes even better with a sprinkle of fresh cilantro on top. Whether you're vegan, health-conscious, or simply craving a cozy bowl of chili, this hearty dish is guaranteed to please.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 28 ounces canned diced tomatoes (no-salt-added)
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• 2 cups vegetable broth, low-sodium
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro, chopped (optional for garnish)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the red and green bell peppers, carrots, and celery. Cook until the vegetables begin to soften, 7-10 minutes.

Step 5

Stir in the canned diced tomatoes, kidney beans, black beans, chickpeas, and corn.

Step 6

Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, and salt.

Step 7

Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally.

Step 8

Taste and adjust seasonings if necessary.

Step 9

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	3504.7 grams (3504.7g)

Amount per serving	% Daily Value*
Calories	2178

Total Fat 46.70g	60%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4532mg	197%
Total Carbohydrate 359.30g	131%
Dietary Fiber 104.00g	371%
Total Sugars 77.80g
Protein 97.10g	194%

Vitamin D 0IU	0%
Calcium 859mg	66%
Iron 38mg	212%
Potassium 7310mg	156%

*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.

Source of Calories

Fat: 18.7%

Protein: 17.3%

Carbs: 64.0%