Vegan Chili Recipe
Say hello to your new comfort-food obsession — this Vegan Chili packs all the heat, sass, and soul you need in a bowl. It’s hearty, smoky, and bold enough to impress even the “Where’s the meat?” crowd. Loaded with beans, veggies, and just enough spice to wake your attitude, it’s basically edible therapy. You toss, simmer, and serve — no drama, no dairy, just plant-based perfection. Perfect for weeknights, lazy Sundays, or any day you feel like bossing your cravings around. Grab a spoon, darling — it’s about to get deliciously messy.
Vegan Chili Recipe
A rich, smoky vegan chili loaded with beans, tomatoes, and veggies — high-protein, full of flavor, and the perfect comfort meal.
Ingredients
Method
- Heat olive oil in a large pot over medium flame. Sauté onion and garlic until fragrant and slightly golden.
- Add bell pepper and carrots, stirring until softened — about 5 minutes.
- Stir in crushed tomatoes, tomato paste, kidney beans, black beans, and corn.
- Pour in vegetable broth and add chili powder, cumin, smoked paprika, salt, and pepper.
- Mix well, bring to a boil, then reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally — it should thicken into perfection.
- Taste and adjust seasoning; add more spice if you’re feeling bold.
- Squeeze in lime juice for that final zing of attitude.
- Garnish with coriander and serve hot with bread, rice, or confidence.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 13 g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 22%
- Calcium: 9%
- Magnesium: 12%
- Potassium: 15%
Additional Notes / Tips
- Add diced sweet potatoes for extra heartiness.
- For a smoky kick, toss in chipotle or liquid smoke.
- Leftovers? They taste even better the next day — flavor glow-up guaranteed.
- Pair with avocado slices or tortilla chips for bonus flair.
- Warning: may cause spoon fights at the dinner table.
