Hearty Vegan Chili

Warm up your soul with this Hearty Vegan Chili, a vibrant and nutritious one-pot meal that's as satisfying as it is flavorful. Packed with a medley of protein-rich beans—black beans, kidney beans, and chickpeas—alongside colorful vegetables like bell peppers, carrots, and jalapeños, this chili is bursting with bold, smoky spices like chili powder and smoked paprika. Simmered in a savory vegetable broth and finished with sweet corn kernels, it’s a wholesome, plant-based comfort food perfect for weeknights or meal prep. Ready in just an hour, this gluten-free chili is ideal for feeding a crowd, and it pairs beautifully with toppings like fresh cilantro and a squeeze of lime. Whether you're vegan or simply craving a hearty bowl of goodness, this recipe hits all the right notes!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium carrot, diced
• 1 large celery stalk, diced
• 1 small jalapeño, seeded and minced
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes with their juice
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned chickpeas, rinsed and drained
• 2 cups vegetable broth
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

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

Step 2

Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion is translucent.

Step 3

Stir in the red bell pepper, carrot, celery, and jalapeño, cooking for another 5 minutes until the vegetables begin to soften.

Step 4

Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices and cook for an additional 1-2 minutes until fragrant.

Step 5

Pour in the canned diced tomatoes with their juice and bring the mixture to a simmer.

Step 6

Stir in the black beans, kidney beans, and chickpeas. Add the vegetable broth and bring to a simmer.

Step 7

Add the corn kernels, salt, and black pepper.

Step 8

Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.

Step 9

Taste and adjust seasoning with additional salt or pepper if necessary.

Step 10

Serve hot, garnished with fresh cilantro and a wedge of lime for squeezing over the top.

Nutrition Facts

Serving size	3541.1 grams (3541.1g)

Amount per serving	% Daily Value*
Calories	2312

Total Fat 52.70g	68%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7121mg	310%
Total Carbohydrate 384.70g	140%
Dietary Fiber 111.10g	397%
Total Sugars 78.50g
Protein 106.40g	213%

Vitamin D 0IU	0%
Calcium 984mg	76%
Iron 38mg	209%
Potassium 8031mg	171%

*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: 19.4%

Protein: 17.5%

Carbs: 63.1%