Description
Mexican-inspired vegan chili brings robust flavors and hearty nutrition to plant-based dining. Protein-packed beans, roasted vegetables, and rich spices create a comforting meal perfect for cold evenings you’ll savor to the last spoonful.
Ingredients
Scale
Vegetables and Aromatics:
- 1 large onion
- 4 cloves garlic
- 2 bell peppers
- 2 carrots
- 2 celery stalks
Proteins and Legumes:
- 1 15-ounce (425 grams) can kidney beans
- 1 15-ounce (425 grams) can black beans
- 1 cup corn kernels
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 14.5-ounce (411 grams) can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro
Instructions
- Warm olive oil in a spacious pot over medium-high heat, allowing the aromatic vegetables to caramelize and develop deep, rich flavors. Gently sauté onions, garlic, bell peppers, carrots, and celery until they become translucent and tender, approximately 5-7 minutes.
- Introduce a vibrant blend of spices, including chili powder, cumin, paprika, and oregano. Toast the spices for 60 seconds, releasing their intense aromatic oils and creating a robust flavor foundation.
- Pour in canned tomatoes, kidney beans, black beans, corn, and vegetable broth. Elevate the temperature to create a vigorous boil, then immediately reduce heat to a gentle simmer. Allow the chili to meld together, uncovered, for 25-35 minutes.
- Taste and adjust the seasoning with salt, freshly ground black pepper, and a splash of zesty lime juice. Continue simmering for an additional 5-10 minutes to concentrate the flavors and achieve a perfect consistency.
- Remove from heat and garnish with freshly chopped cilantro. Serve piping hot in deep bowls, offering a hearty and nutritious plant-based meal that celebrates bold, complex flavors.
Notes
- Swap beans for different varieties like pinto or cannellini to add unique texture and flavor profiles.
- Boost protein content by adding quinoa or textured vegetable protein during the simmering stage for extra nutrition.
- Customize heat levels by adjusting chili powder and adding diced jalapeños or cayenne pepper according to personal spice preferences.
- Chili tastes even better the next day as flavors continue to develop and intensify when stored in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg