Hearty Meatless Chili

Warm up your taste buds with this hearty meatless chili, a comforting and flavor-packed recipe that’s perfect for weeknight dinners or cozy gatherings. This vegan chili is brimming with protein and fiber thanks to a trio of black, kidney, and pinto beans, while colorful bell peppers, carrots, and sweet corn add vibrant texture and nutrients. Infused with a bold blend of chili powder, cumin, smoked paprika, and oregano, each spoonful delivers a smoky, spicy kick. Simmered in a rich tomato base with vegetable broth, this one-pot wonder comes together in just under an hour and can be easily customized with your favorite toppings like fresh cilantro and lime wedges. Whether you’re looking for a plant-based meal that satisfies or a healthy chili option that’s still incredibly hearty, this recipe checks all the boxes!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium bell peppers, diced (any color)
• 1 large carrot, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned crushed tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, bell peppers, and carrot to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.

Step 3

Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute, until the spices are fragrant.

Step 4

Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.

Step 5

Add the black beans, kidney beans, and pinto beans to the pot. Stir in the corn kernels, salt, and black pepper.

Step 6

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.

Step 7

Taste and adjust seasoning with more salt or spices if desired.

Step 8

Serve hot, garnished with fresh cilantro and lime wedges, if using.

Nutrition Facts

Serving size	3608.7 grams (3608.7g)

Amount per serving	% Daily Value*
Calories	2188

Total Fat 44.00g	56%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 6795mg	295%
Total Carbohydrate 386.10g	140%
Dietary Fiber 114.80g	410%
Total Sugars 81.50g
Protein 101.60g	203%

Vitamin D 0IU	0%
Calcium 983mg	76%
Iron 41mg	225%
Potassium 9120mg	194%

*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: 16.9%

Protein: 17.3%

Carbs: 65.8%