Rocco's Vegan Chili

Warm up your taste buds with Rocco's Vegan Chili, a hearty, plant-based twist on a comfort food classic that’s guaranteed to please. Packed with nutritious vegetables like bell peppers, carrots, and corn, along with the satisfying trio of black beans, kidney beans, and chickpeas, this vegan chili delivers bold flavors and a protein-rich punch. A robust blend of chili powder, smoked paprika, cumin, and a hint of cinnamon creates a smoky, savory depth, while diced tomatoes and vegetable broth form a luscious base. Ready in just an hour, this one-pot wonder is perfect for meal prep, weeknight dinners, or game-day gatherings. Garnish with fresh cilantro and a dollop of vegan sour cream for a vibrant, dairy-free finish. Ideal for those searching for "easy vegan chili recipes" or "healthy plant-based meals," Rocco's Vegan Chili is sure to become a new favorite in your repertoire!

Nutriscore Rating: 83/100

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 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium carrot, peeled and diced
• 4 large garlic cloves, minced
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 1 15-ounce can canned chickpeas, rinsed and drained
• 2 14-ounce cans canned diced tomatoes with juice
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 cups corn kernels (fresh, canned, or frozen)
• 0.25 cups fresh cilantro, chopped (for garnish)
• 0 to taste vegan sour cream (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, red bell pepper, green bell pepper, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

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

Step 4

Add the black beans, kidney beans, chickpeas, diced tomatoes with their juice, and tomato paste to the pot. Stir well to combine.

Step 5

Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, and black pepper. Mix thoroughly.

Step 6

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

Step 7

Add the corn kernels to the chili and cook for an additional 5 minutes until heated through.

Step 8

Taste and adjust seasoning with additional salt or spices as needed.

Step 9

Ladle the chili into bowls and garnish with fresh chopped cilantro. Serve with vegan sour cream, if desired.

Nutrition Facts

Serving size	(3119.9g)

Amount per serving	% Daily Value*
Calories	1969.2

Total Fat 48.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6344.1mg	0%
Total Carbohydrate 322.9g	0%
Dietary Fiber 88.2g	0%
Total Sugars 71.9g
Protein 85.4g	0%

Vitamin D 0IU	0%
Calcium 757.1mg	0%
Iron 33.4mg	0%
Potassium 7272.9mg	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: 21.2%

Protein: 16.5%

Carbs: 62.3%