Ultimate Vegan Chili

Dive into a bowl of comfort with the Ultimate Vegan Chili, a hearty, flavor-packed dish that’s perfect for weeknight dinners or meal prep. This vibrant chili combines a medley of protein-rich black, kidney, and pinto beans with sweet bell peppers, juicy crushed tomatoes, and a touch of smoky spice from chili powder, cumin, and smoked paprika. A hint of cayenne pepper lets you customize the heat, while frozen corn adds a pop of sweetness. Simmered to perfection in just under an hour, this plant-based chili is the ultimate crowd-pleaser, loaded with wholesome ingredients and bold flavors. Top it off with creamy vegan sour cream, fresh avocado, and a sprinkle of cilantro for a fresh finish, and don't forget a squeeze of lime for a zesty twist. Perfect for vegans and chili lovers alike, this recipe is proof that comfort food can be both nourishing and delicious!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium bell peppers (red and green, diced)
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 15 oz canned black beans, rinsed and drained
• 15 oz canned kidney beans, rinsed and drained
• 15 oz canned pinto beans, rinsed and drained
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper (optional, for heat)
• 1 medium avocado, diced (for topping)
• 0.5 cup vegan sour cream (for topping)
• 0.25 cup fresh cilantro, chopped (for topping)
• 1 lime lime wedges (for serving)

Directions

Step 1

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

Step 2

Add the chopped onion and diced bell peppers. Sauté for 5-7 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.

Step 4

Push the vegetables to the side of the pot and add the tomato paste. Let it cook for 2 minutes, stirring occasionally, to bring out its flavor.

Step 5

Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth.

Step 6

Add the frozen corn kernels, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.

Step 7

Bring the chili to a simmer. Reduce the heat to low and let it cook for 30 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning as needed, adding more salt or spices to taste.

Step 9

Serve hot, topped with diced avocado, vegan sour cream, chopped cilantro, and a squeeze of lime juice.

Nutrition Facts

Serving size	3577.6 grams (3577.6g)

Amount per serving	% Daily Value*
Calories	2612

Total Fat 84.50g	108%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7342mg	319%
Total Carbohydrate 388.10g	141%
Dietary Fiber 118.90g	425%
Total Sugars 77.90g
Protein 107.00g	214%

Vitamin D 0IU	0%
Calcium 925mg	71%
Iron 42mg	231%
Potassium 9548mg	203%

*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: 27.7%

Protein: 15.6%

Carbs: 56.6%