Vegan Hearty Chili with Corn

Warm up with a bowl of Vegan Hearty Chili with Corn, a comforting and flavor-packed dish that's perfect for any occasion! This plant-based chili is loaded with wholesome ingredients like tender black beans, kidney beans, and chickpeas for a protein-rich base, while sweet corn and a medley of veggies like bell peppers, carrots, and celery add pops of color and texture. Infused with bold spices such as chili powder, cumin, and paprika, and simmered to perfection in a rich tomato broth, this one-pot wonder delivers layers of smoky, tangy, and savory goodness. Ready in just over an hour, it's ideal for meal prep, family dinners, or game-day gatherings. Top it off with fresh cilantro and a squeeze of lime for a zesty finish, and serve with your favorite crusty bread or tortilla chips for the ultimate cozy meal. This vegan chili is hearty, nutritious, and guaranteed to satisfy!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped (red and green)
• 4 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 28 ounces canned peeled tomatoes
• 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 corn kernels, fresh or frozen
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 bay leaf
• 0.25 cup fresh cilantro, chopped
• 1 lime, sliced into wedges

Directions

Step 1

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

Step 2

Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften.

Step 3

Stir in the garlic, carrot, and celery, cooking for an additional 5 minutes.

Step 4

Pour in the canned tomatoes with their juice, crushing them slightly with a spoon, and add the tomato paste. Mix well.

Step 5

Add the vegetable broth, black beans, kidney beans, chickpeas, and corn to the pot. Stir to combine.

Step 6

Season with chili powder, ground cumin, paprika, oregano, salt, and black pepper. Add the bay leaf.

Step 7

Bring the chili to a boil, then reduce heat to low and let simmer uncovered for about 30 minutes, stirring occasionally.

Step 8

Remove the bay leaf. Taste and adjust seasoning if necessary.

Step 9

Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Serving size	(3521.4g)

Amount per serving	% Daily Value*
Calories	2312.8

Total Fat 50.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7483.2mg	0%
Total Carbohydrate 388.5g	0%
Dietary Fiber 108.6g	0%
Total Sugars 84.2g
Protein 106.0g	0%

Vitamin D 0IU	0%
Calcium 877.4mg	0%
Iron 38.2mg	0%
Potassium 7794.6mg	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: 18.7%

Protein: 17.4%

Carbs: 63.8%