Vegan Homemade Chili

Warm up with this hearty and flavor-packed Vegan Homemade Chili, a plant-based twist on a classic comfort food! Loaded with a vibrant medley of fresh vegetables like zucchini, carrots, and bell peppers, this chili is as colorful as it is nutritious. Protein-rich kidney and black beans team up with aromatic spices like cumin, smoked paprika, and chili powder to create a smoky, savory profile that's irresistibly satisfying. Simmered to perfection in vegetable broth and finished with a sprinkle of fresh cilantro, this vegan chili is perfect for meal prep, weeknight dinners, or a crowd-pleasing game day dish. Ready in under an hour, it's a one-pot wonder that's as easy to make as it is delicious. Serve it with crusty bread, over rice, or on its own for the ultimate plant-based comfort meal!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic
• 1 medium, diced red bell pepper
• 1 medium, diced carrot
• 2 medium, diced celery stalks
• 1 medium, diced zucchini
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans
• 15 ounces canned black beans
• 2 cups vegetable broth
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 leaf bay leaf
• 0.25 cup chopped fresh cilantro

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

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

Step 4

Add diced red bell pepper, carrot, celery, and zucchini to the pot. Cook for about 5 minutes until they begin to soften.

Step 5

Pour in the canned diced tomatoes with their juice, kidney beans, black beans, and vegetable broth.

Step 6

Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and the bay leaf.

Step 7

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

Step 8

After 30 minutes, remove the bay leaf. Taste and adjust seasoning if needed.

Step 9

Garnish the chili with fresh chopped cilantro before serving.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(3149.0g)

Amount per serving	% Daily Value*
Calories	2181.2

Total Fat 63.8g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 11.8g
Cholesterol 15.9mg	0%
Sodium 9581.5mg	0%
Total Carbohydrate 315.4g	0%
Dietary Fiber 113.9g	0%
Total Sugars 66.4g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 1020.4mg	0%
Iron 40.5mg	0%
Potassium 8465.8mg	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: 25.9%

Protein: 17.2%

Carbs: 56.9%