Vegan East Coast Chili

Dive into a bowl of hearty, flavor-packed comfort with this Vegan East Coast Chili, a plant-based twist on a classic favorite! Bursting with vibrant colors and textures, this one-pot wonder combines tender kidney and black beans, sweet bursts of corn, and a medley of bell peppers simmered in a rich tomato broth. Infused with a perfectly balanced blend of chili powder, smoked paprika, and a surprising hint of cinnamon, this chili delivers a smoky, mildly spiced depth of flavor that will keep you coming back for more. Ready in under an hour and perfect for meal prep, this gluten-free and protein-packed dish is ideal for cozy weeknight dinners or casual gatherings. Serve it with fresh cilantro and a squeeze of lime for a bright, zesty finish, and pair it with crusty bread or fluffy rice for the ultimate plant-based comfort food experience.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 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
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned black beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons soy sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.

Step 5

Add the canned diced tomatoes, vegetable broth, kidney beans, black beans, and frozen corn. Stir to combine.

Step 6

Season the chili by adding the soy sauce, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Mix well.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 8

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

Step 9

If desired, garnish the chili with fresh cilantro and serve with lime wedges on the side for a zesty kick.

Step 10

Enjoy your delicious Vegan East Coast Chili with crusty bread or over steamed rice!

Nutrition Facts

Serving size	(3023.0g)

Amount per serving	% Daily Value*
Calories	1965.4

Total Fat 64.1g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 6039.1mg	0%
Total Carbohydrate 293.2g	0%
Dietary Fiber 87.5g	0%
Total Sugars 58.0g
Protein 77.1g	0%

Vitamin D 0IU	0%
Calcium 783.7mg	0%
Iron 29.5mg	0%
Potassium 6483.4mg	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: 28.0%

Protein: 15.0%

Carbs: 57.0%