Whole30 Hearty Vegan Chili

Warm up with this Whole30 Hearty Vegan Chili, a comforting and nutrient-packed dish that's bursting with bold flavors and satisfying textures. This plant-based recipe is loaded with a vibrant medley of vegetables, including zucchini, mushrooms, carrots, and bell peppers, simmered in a rich tomato-based broth and perfectly spiced with chili powder, cumin, smoked paprika, and a hint of cayenne for a mild kick. Ready in just over an hour, this chili is Whole30-compliant, dairy-free, gluten-free, and entirely vegan, making it a wholesome meal option for a variety of dietary needs. Serve it with creamy avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime for a zesty finish that takes this hearty chili to the next level. Perfect for meal prep, cozy weeknight dinners, or chilly afternoons, this recipe is sure to satisfy!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 2 medium carrot, peeled and diced
• 2 celery stalk, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 8 ounces mushrooms, chopped
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 medium avocado, sliced (for serving)
• 1 medium lime, wedged (for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until the onion is translucent.

Step 2

Add the red bell pepper, carrot, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced zucchini and chopped mushrooms to the pot. Cook for about 4-5 minutes, allowing the mushrooms to release their moisture.

Step 5

Pour in the crushed tomatoes, vegetable broth, and tomato paste. Mix well to combine.

Step 6

Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to incorporate all the spices thoroughly.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.

Step 8

Taste the chili and adjust seasoning as necessary. It should be well spiced and flavorful.

Step 9

Once the chili is cooked, remove it from heat and let it cool slightly before serving.

Step 10

Serve the chili hot, garnished with fresh cilantro, slices of avocado, and lime wedges on the side.

Nutrition Facts

Serving size	(2656.3g)

Amount per serving	% Daily Value*
Calories	1250.8

Total Fat 60.1g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4142.8mg	0%
Total Carbohydrate 162.9g	0%
Dietary Fiber 54.0g	0%
Total Sugars 65.1g
Protein 37.3g	0%

Vitamin D 22.7IU	0%
Calcium 557.5mg	0%
Iron 18.7mg	0%
Potassium 6669.5mg	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: 40.3%

Protein: 11.1%

Carbs: 48.6%