Nif's Chili to Take the Chill Off Vegetarian or Vegan

Warm up on chilly days with "Nif's Chili to Take the Chill Off Vegetarian or Vegan," a hearty, plant-based dish brimming with bold flavors and wholesome ingredients. This comforting one-pot chili combines protein-packed black beans, kidney beans, and chickpeas with a medley of colorful veggies like bell peppers, carrots, and celery, all simmered in a rich tomato broth spiced with chili powder, smoked paprika, and cumin. Perfect for weeknight dinners or meal prep, this vegan chili is easily customizable with garnishes like fresh cilantro and a squeeze of lime for added brightness. Quick to prepare in just under an hour, it's a satisfying and nutritious meal that everyone—vegans and non-vegans alike—will love!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 28 ounces canned diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 1 cup frozen corn
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3–4 minutes, until softened and translucent.

Step 3

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

Step 4

Add the diced red and green bell peppers, carrot, and celery. Sauté the vegetables for about 5 minutes, until slightly softened.

Step 5

Mix in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables in the spices.

Step 6

Add the canned diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir to combine.

Step 7

Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld.

Step 8

Stir in the black beans, kidney beans, chickpeas, and frozen corn. Simmer uncovered for an additional 15 minutes, stirring occasionally.

Step 9

Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.

Step 10

Serve the chili hot, topped with fresh cilantro if desired, and a squeeze of lime juice for brightness. Enjoy!

Nutrition Facts

Serving size	(3469.2g)

Amount per serving	% Daily Value*
Calories	2267.8

Total Fat 49.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7877.7mg	0%
Total Carbohydrate 378.1g	0%
Dietary Fiber 107.8g	0%
Total Sugars 77.3g
Protein 103.1g	0%

Vitamin D 0IU	0%
Calcium 890.6mg	0%
Iron 38.9mg	0%
Potassium 7555.1mg	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: 18.9%

Protein: 17.4%

Carbs: 63.7%