Vegan Sweet Chili

Warm up your kitchen with this hearty and flavorful Vegan Sweet Chili, a plant-based delight that’s perfect for meal preps, cozy weeknight dinners, or game-day gatherings. Packed with protein-rich black and kidney beans, vibrant bell peppers, sweet corn, and smoky fire-roasted tomatoes, this one-pot wonder strikes the perfect balance of sweet and spicy, thanks to the addition of maple syrup and a touch of chili flakes. With just 15 minutes of prep time followed by a slow simmer to marry the bold spices of chili powder, smoked paprika, and cumin, this comforting vegan chili is easy to make, deeply satisfying, and brimming with nutrients. Serve it with crusty bread, rice, or tortilla chips, and finish with a sprinkle of fresh cilantro for a restaurant-worthy presentation. Ideal for those seeking a quick, plant-based dinner option that doesn’t skimp on flavor or heartiness!

Nutriscore Rating: 84/100

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
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 15 oz fire-roasted diced tomatoes (canned)
• 2 cups vegetable broth
• 15 oz black beans, drained and rinsed
• 15 oz kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 3 tablespoons maple syrup
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red chili flakes (optional, for heat)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the diced red and green bell peppers and cook for another 5 minutes until softened.

Step 4

Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently, to develop the flavors.

Step 5

Pour in the fire-roasted diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and corn kernels. Mix well.

Step 7

Stir in the maple syrup, chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and red chili flakes (if using).

Step 8

Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 9

Taste and adjust seasonings as needed, adding more salt, pepper, or chili flakes for heat.

Step 10

Serve hot, garnished with fresh cilantro if desired. Enjoy with crusty bread, rice, or tortilla chips!

Nutrition Facts

Serving size	(2439.5g)

Amount per serving	% Daily Value*
Calories	1808.9

Total Fat 39.6g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4810.7mg	0%
Total Carbohydrate 309.6g	0%
Dietary Fiber 77.5g	0%
Total Sugars 91.9g
Protein 72.3g	0%

Vitamin D 0IU	0%
Calcium 503.9mg	0%
Iron 25.9mg	0%
Potassium 5456.8mg	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: 18.9%

Protein: 15.4%

Carbs: 65.7%