Low Sodium Hearty Vegan Chili

Dive into a bowl of wholesome comfort with this Low Sodium Hearty Vegan Chili! Packed with robust, plant-based flavor, this nutrient-dense recipe combines vibrant vegetables like bell peppers, zucchini, and carrots with protein-rich black and kidney beans. A blend of warming spices—chili powder, cumin, smoked paprika, and oregano—creates a rich, savory profile, while a splash of lime juice and fresh cilantro add a zesty finish. Made with no-salt-added ingredients and low-sodium vegetable broth, this chili is perfect for those seeking a heart-healthy, flavor-filled meal. Ready in just an hour and easy to make in one pot, it’s ideal for meal prep or a cozy family dinner. Serve this satisfying vegan chili on its own or with a side of crusty bread for the ultimate comfort food experience!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1 zucchini, diced
• 28 ounces canned no-salt-added diced tomatoes
• 2 cups low sodium vegetable broth
• 15 ounces canned no-salt-added black beans, drained and rinsed
• 15 ounces canned no-salt-added kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced zucchini, diced tomatoes with their juice, and vegetable broth to the pot. Stir well to combine.

Step 5

Stir in the drained and rinsed black beans and kidney beans.

Step 6

Add the chili powder, ground cumin, smoked paprika, dried oregano, and ground black pepper. Stir to ensure all ingredients are well mixed.

Step 7

Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let the chili simmer for about 30 minutes, stirring occasionally.

Step 8

Taste and adjust the seasoning if necessary, considering dietary restrictions.

Step 9

Remove from heat and stir in the lime juice.

Step 10

Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2843.8g)

Amount per serving	% Daily Value*
Calories	1469.4

Total Fat 37.2g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 870.7mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 77.2g	0%
Total Sugars 46.9g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 649.8mg	0%
Iron 28.7mg	0%
Potassium 5696.2mg	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: 22.0%

Protein: 17.3%

Carbs: 60.7%