Description
Hearty vegan chili from Mexico delivers bold flavors and protein-packed goodness. Spicy beans, roasted vegetables, and rich seasonings create a satisfying meal savored by plant-based enthusiasts and carnivores alike.
Ingredients
Scale
Protein Ingredients:
- 1 cup kidney beans
- 1 cup black beans
- 1/2 cup corn kernels
Vegetables:
- 1 large onion
- 3 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- 2 celery stalks
- 1 zucchini
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
Seasonings and Liquids:
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro (optional for garnish)
Instructions
- Warm olive oil in a spacious pot over medium-high heat, gently sautéing onion, garlic, bell peppers, carrots, and celery until they become translucent and tender, approximately 5-6 minutes.
- Introduce diced zucchini to the vegetable medley, continuing to cook for an additional 2-3 minutes to enhance flavor development.
- Incorporate tomato paste and toast briefly, then add diced tomatoes, assorted beans, corn, and vegetable broth, creating a robust liquid base for the chili.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper, ensuring an even distribution of aromatic spices throughout the mixture.
- Elevate the temperature until the chili reaches a vigorous boil, then immediately reduce heat to a gentle simmer, allowing ingredients to meld together for 25-35 minutes while occasionally stirring to prevent scorching.
- Taste and fine-tune seasonings, adjusting spice levels and salt to personal preference.
- Finish the chili with a bright splash of fresh lime juice, which will heighten the overall flavor profile.
- Ladle into serving bowls and optionally garnish with fresh cilantro for an herbaceous touch and visual appeal.
Notes
- Boost protein content by adding plant-based meat alternatives like crumbled tempeh or seitan for extra texture and nutrition.
- Customize heat levels by adjusting chili powder and adding diced jalapeños or cayenne pepper for spice lovers.
- Enhance flavor depth by roasting vegetables before adding them to the pot, which intensifies their natural sweetness and complexity.
- Make it meal-prep friendly by storing in airtight containers for up to 5 days, allowing flavors to develop and improve over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg