Tex Mex Vegan Chili

Dive into a bowl of hearty, bold, and flavor-packed *Tex Mex Vegan Chili*, the ultimate plant-based comfort food perfect for weeknight dinners or meal prep. Brimming with vibrant ingredients like smoky spices, a trio of colorful bell peppers, jalapeño, and a medley of protein-rich beans, this chili delivers a satisfying punch of Tex-Mex flair. A hint of cocoa powder deepens its flavor, while fresh lime juice adds a zesty finish. Ready in just an hour with minimal prep, this vegan chili is both wholesome and easy to make. Serve it steaming hot with your favorite toppings like fresh cilantro, avocado, or tortilla chips for a crowd-pleasing, gluten-free meal your family will adore.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium jalapeño, seeded and diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cocoa powder
• 28 ounces canned diced tomatoes (with juices)
• 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
• 1 teaspoon ground black pepper
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, green bell pepper, and jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir well to coat the vegetables in the spices, cooking for 1 minute.

Step 5

Pour in the diced tomatoes (including the juices), black beans, kidney beans, pinto beans, and vegetable broth. Stir everything together.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.

Step 7

After 30 minutes, stir in the frozen corn, salt, and black pepper. Let the chili simmer uncovered for an additional 10 minutes.

Step 8

Taste the chili and adjust seasonings as needed. Stir in the fresh lime juice just before serving.

Step 9

Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	3355.9 grams (3355.9g)

Amount per serving	% Daily Value*
Calories	2081

Total Fat 43.50g	56%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7176mg	312%
Total Carbohydrate 358.00g	130%
Dietary Fiber 104.10g	372%
Total Sugars 69.90g
Protein 98.30g	197%

Vitamin D 0IU	0%
Calcium 823mg	63%
Iron 36mg	200%
Potassium 7660mg	163%

*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: 17.7%

Protein: 17.7%

Carbs: 64.6%