Introduction
If you’re looking for a delicious and healthy meal that’s packed with flavor and good for you, this vegan chili recipe is exactly what you need. It’s the perfect dish to warm you up on a cool day, or when you want something filling yet nutritious. Not only is this chili vegan, but it’s also loaded with plant-based proteins, healthy fats, and tons of fiber to keep you feeling full and satisfied. Whether you’re a seasoned vegan or just looking to try something new, this chili is a great choice for everyone.
The beauty of this vegan chili is that it’s easy to make, full of comforting ingredients, and versatile. You can adjust the spices to suit your tastes, add in extra veggies for more nutrients, or top it with your favorite garnishes. Plus, it’s the perfect meal prep recipe. It stores well in the fridge, and the flavors only get better over time. This chili is not just a meal – it’s a wholesome experience that everyone will love.
Now, let’s get into the ingredients you’ll need, how to make this delicious dish, and how you can customize it to suit your needs. Whether you’re looking for a filling dinner, a hearty lunch, or a dish to serve at your next gathering, this vegan chili has you covered.
Ingredients Needed
To make this healthy vegan chili, you’ll need a few key ingredients. The great thing about this recipe is that it’s simple, full of pantry staples, and can be customized based on what you have on hand.
Ingredients Table
| Ingredient | Quantity | Calories per Serving |
|---|---|---|
| Olive oil | 1 tbsp | 120 |
| Yellow onion, chopped | 1 medium | 45 |
| Bell pepper, chopped | 1 large | 25 |
| Carrot, chopped | 1 medium | 25 |
| Garlic cloves, minced | 3 cloves | 15 |
| Canned diced tomatoes | 2 cans (14.5 oz) | 80 |
| Tomato paste | 2 tbsp | 30 |
| Canned kidney beans | 1 can (15 oz) | 105 |
| Canned black beans | 1 can (15 oz) | 105 |
| Canned corn (optional) | 1 can (15 oz) | 100 |
| Vegetable broth (low-sodium) | 2 cups | 20 |
| Chili powder | 1 tbsp | 20 |
| Ground cumin | 1 tsp | 8 |
| Paprika | 1 tsp | 6 |
| Salt | 1 tsp | 0 |
| Black pepper | 1/2 tsp | 1 |
| Lime juice | 1 tbsp | 4 |
| Fresh cilantro (optional) | 2 tbsp | 1 |
This recipe makes about 8 servings, and each serving contains around 300–350 calories depending on the ingredients you choose.
Step-by-Step Cooking Instructions
Begin by chopping the onion, bell pepper, carrot, and garlic. You want these vegetables in small pieces so they cook evenly and blend into the chili for a nice texture.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and carrot to the pot. Let them cook for about 5 minutes, stirring occasionally, until they soften and become fragrant. This is the foundation of your chili’s flavor, so don’t rush this step.
Once the veggies have softened, stir in the minced garlic and cook for another 1–2 minutes. The garlic should become fragrant but not burned. Now, add the chili powder, cumin, paprika, salt, and black pepper. These spices give the chili its depth of flavor, so stir everything together well and let it cook for another minute to allow the spices to bloom.
Now it’s time to add the canned diced tomatoes (with their juices) and the tomato paste. Stir well to combine all the ingredients. Next, add the canned kidney beans and black beans. You can also add corn at this stage if you’re using it. Beans are a great source of protein and fiber, and they will help to make your chili hearty and satisfying.
Pour in the vegetable broth and stir everything together. Bring the mixture to a simmer over medium-high heat, and then reduce the heat to low. Let the chili cook for about 30 to 40 minutes, stirring occasionally. The goal here is to let all the flavors meld together while allowing the chili to thicken slightly. If you prefer a thicker chili, you can mash part of the beans or use an immersion blender to puree a bit of the mixture.
Once the chili has simmered and the flavors have developed, remove the pot from the heat. Add 1 tablespoon of fresh lime juice for a zesty finish. This will brighten up the flavor and give the chili a fresh punch.
Your healthy vegan chili is now ready to serve. Garnish with fresh cilantro or any toppings you prefer, and enjoy a warm, hearty bowl.
Tips for Customizing the Recipe
This vegan chili is incredibly versatile. Here are some ideas for making it your own:
You can easily add other vegetables to the chili to boost the nutritional value. Try adding zucchini, sweet potatoes, or spinach. These ingredients blend perfectly into the chili and add more fiber and vitamins.
If you enjoy spicy food, you can amp up the heat. Add diced jalapeños, a dash of cayenne pepper, or even a splash of hot sauce to bring some heat to your chili.
If you don’t have kidney beans or black beans on hand, feel free to swap them out. Pinto beans, chickpeas, or Great Northern beans also work well in this recipe.
Add a teaspoon of smoked paprika or liquid smoke to introduce a rich, smoky flavor that complements the chili spices beautifully.
Garnish your chili with fresh avocado slices, vegan sour cream, or a sprinkle of nutritional yeast for that cheesy flavor. A few crispy tortilla chips on top can also add a nice crunch.
Nutritional Information
Here is an estimated nutritional breakdown for one serving of this vegan chili (based on an 8-serving recipe):
Calories: 300–350 kcal
Protein: 14 g
Fat: 6–8 g
Carbohydrates: 50 g
Fiber: 12 g
Sugars: 10 g
Sodium: 700 mg
Vitamin A: 120% of Daily Value
Vitamin C: 70% of Daily Value
Iron: 15% of Daily Value
Calcium: 6% of Daily Value
These values are approximate and can vary depending on the specific brands of ingredients you use.
Serving Suggestions
This healthy vegan chili is a complete meal on its own, but there are a few ways you can elevate it and make it even more satisfying:
Spoon the chili over a bed of brown rice, quinoa, or any grain of your choice. This will give the dish extra texture and keep you feeling fuller for longer.
A slice of warm, vegan cornbread is the perfect complement to a bowl of chili. It’s comforting and adds a bit of sweetness that balances the savory chili.
For a crunchy texture, serve the chili with a side of tortilla chips or even sprinkle some on top for added crunch.
Pair your chili with a fresh green salad. A simple salad with mixed greens, cucumber, and a light vinaigrette can balance the richness of the chili.
Conclusion
This healthy vegan chili recipe is not only easy to make but also incredibly flavorful and nutritious. Packed with plant-based protein, fiber, and healthy fats, it’s the perfect meal for anyone looking to eat healthier without sacrificing taste. Plus, it’s versatile enough to be customized based on your preferences. Whether you’re feeding a crowd or meal prepping for the week, this chili will quickly become a favorite in your home. Enjoy the warmth, comfort, and satisfaction of this wholesome, plant-based dish!