Paleo Hearty Vegan Chili

This Paleo Hearty Vegan Chili is a comforting, nutrient-packed dish that's perfect for cozy evenings or meal prep. Loaded with vibrant vegetables like sweet potatoes, zucchini, and kale, and seasoned with a bold blend of chili powder, smoked paprika, and cumin, this chili delivers robust flavor without any beans or grains—making it both paleo-friendly and vegan! Simmered to perfection in a rich vegetable broth and finished with optional toppings like creamy avocado, fresh cilantro, and a squeeze of lime, this one-pot recipe is hearty, wholesome, and entirely gluten-free. Ready in just over an hour, it’s a satisfying and healthy choice for those seeking a plant-based alternative to traditional chili.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium bell peppers, diced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 4 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 medium zucchini, diced
• 28 ounces diced tomatoes, canned
• 3 cups vegetable broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups kale, chopped
• 1 large avocado, diced (optional for topping)
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 large lime wedges (optional for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the bell peppers, carrot, and celery. Sauté for another 5 minutes until the vegetables begin to soften.

Step 4

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

Step 5

Stir in the diced sweet potato and zucchini, mixing well.

Step 6

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 7

Add the ground cumin, chili powder, smoked paprika, dried oregano, sea salt, and black pepper. Stir well.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes until the sweet potatoes are tender.

Step 9

Add the chopped kale, stirring it into the chili, and simmer for an additional 5 minutes until the kale wilts.

Step 10

Taste and adjust the seasoning if necessary.

Step 11

Serve hot, with diced avocado, fresh cilantro, and lime wedges as optional toppings.

Nutrition Facts

Serving size	(3048.2g)

Amount per serving	% Daily Value*
Calories	1514.2

Total Fat 68.7g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5490.3mg	0%
Total Carbohydrate 201.8g	0%
Dietary Fiber 58.1g	0%
Total Sugars 65.9g
Protein 43.9g	0%

Vitamin D 0IU	0%
Calcium 868.6mg	0%
Iron 22.5mg	0%
Potassium 7376.1mg	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: 38.6%

Protein: 11.0%

Carbs: 50.4%