Champion Chili Vegan

Experience the robust, smoky flavors of our *Champion Chili Vegan*, a plant-based twist on a classic comfort food that doesn't skimp on taste. Packed with vibrant vegetables like bell peppers, carrots, and celery, this hearty chili combines protein-rich black and kidney beans with sweet corn for a perfect balance of texture and flavor. A carefully curated blend of bold spices, including chili powder, smoked paprika, and cumin, creates a deep, warming heat, while a touch of maple syrup or agave nectar adds subtle sweetness to round out the dish. Simmered to perfection in a rich tomato base with vegetable broth, this one-pot meal is easy to prepare in under an hour and perfect for meal prep. Garnish with fresh cilantro for a burst of freshness and serve with tortilla chips, rice, or crusty bread for a satisfying, vegan-friendly dinner that’s sure to be a crowd-pleaser.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium bell peppers (red, green, or yellow), diced
• 1 medium carrot, diced
• 2 stalks celery stalk, diced
• 4 cloves garlic, minced
• 1 medium jalapeño (optional), finely chopped
• 28 ounces crushed tomatoes (canned)
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup sweet corn (frozen or canned, drained if canned)
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon maple syrup or agave nectar
• 0.25 cup fresh cilantro (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced onion, bell peppers, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Add the minced garlic and jalapeño (if using), and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the chili powder, smoked paprika, ground cumin, dried oregano, ground coriander, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the crushed tomatoes, vegetable broth, tomato paste, black beans, kidney beans, and sweet corn. Stir well to combine.

Step 6

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

Step 7

Taste and adjust seasoning as needed. Add the maple syrup or agave nectar to balance the flavors.

Step 8

Once the chili has thickened to your liking, turn off the heat and let it sit for 5 minutes before serving.

Step 9

Serve hot, garnished with fresh cilantro if desired. Pair with rice, tortilla chips, or crusty bread for a hearty meal.

Nutrition Facts

Serving size	(3254.7g)

Amount per serving	% Daily Value*
Calories	1956.5

Total Fat 44.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5757.3mg	0%
Total Carbohydrate 331.5g	0%
Dietary Fiber 96.3g	0%
Total Sugars 92.1g
Protein 85.7g	0%

Vitamin D 0IU	0%
Calcium 859.4mg	0%
Iron 36.9mg	0%
Potassium 8246.3mg	0%

*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: 19.3%

Protein: 16.6%

Carbs: 64.1%