Spicy No Meat Chili

Indulge in the hearty, bold flavors of Spicy No Meat Chili, a plant-based twist on the classic comfort food that’s as satisfying as it is wholesome. Packed with a trio of protein-rich beans—black, kidney, and pinto—this chili is simmered to perfection with vibrant bell peppers, sweet corn, and a zesty blend of chili powder, cumin, smoked paprika, and a dash of cayenne for a warming kick. A touch of fresh lime and cilantro adds a refreshing finish, while optional jalapeño brings customizable heat. Ready in just an hour, this one-pot vegan chili is perfect for busy weeknights or meal prepping. Serve it with crusty bread or tortilla chips for a crowd-pleasing dinner that’s hearty, flavorful, and completely meat-free!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium bell peppers (any color), diced
• 4 cloves garlic, minced
• 1 small jalapeño, minced (optional for extra spice)
• 28 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup frozen corn kernels
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 each 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 bell peppers to the pot, and sauté for 5-7 minutes until softened.

Step 3

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

Step 4

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

Step 5

Add the black beans, kidney beans, and pinto beans to the pot, mixing well.

Step 6

Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly distribute the spices.

Step 7

Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let the chili cook for 30 minutes, stirring occasionally to prevent sticking.

Step 8

After 30 minutes, stir in the frozen corn kernels, and let the chili simmer uncovered for an additional 10 minutes.

Step 9

Taste and adjust seasoning as needed (add more salt, pepper, or spice to suit your preferences).

Step 10

Serve the chili hot, garnished with chopped cilantro and lime wedges as desired. Pair with your favorite bread or tortilla chips for a complete meal!

Nutrition Facts

Serving size	(3769.2g)

Amount per serving	% Daily Value*
Calories	2383.7

Total Fat 67.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7995.4mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 115.6g	0%
Total Sugars 83.5g
Protein 100.0g	0%

Vitamin D 0IU	0%
Calcium 971.2mg	0%
Iron 38.3mg	0%
Potassium 8747.1mg	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: 24.3%

Protein: 16.0%

Carbs: 59.7%