Best Damn Vegan Chili Recipe With Nutrition Facts Included

When the weather turns chilly or you’re craving a warm, comforting meal, nothing hits the spot quite like a hearty bowl of chili. But what if you want all the flavor without the meat?

Enter the best damn vegan chili recipe — a robust, flavorful, and nutritious dish that even meat lovers will adore. This chili is packed with beans, vegetables, and spices that deliver a satisfying depth of flavor and texture.

Whether you’re a longtime vegan, trying to eat more plant-based meals, or just love a great chili, this recipe will quickly become a staple in your kitchen.

This chili is easy to make, budget-friendly, and perfect for meal prep or feeding a crowd. Plus, it’s free from animal products but full of protein, fiber, and vitamins to keep you energized and full.

Ready to make the ultimate vegan chili that’s both delicious and nutritious? Let’s dive in!

Why You’ll Love This Recipe

This chili is a powerhouse of flavor and nutrition, combining the earthiness of beans with the sweetness of tomatoes and the warmth of spices. It’s:

• Hearty and filling: Packed with protein-rich beans and fiber-rich veggies.
• Versatile: Adaptable to whatever beans or veggies you have on hand.
• Easy to make: One pot, simple prep, and minimal cleanup.
• Meal prep friendly: Tastes even better the next day and freezes well.
• Perfectly balanced: A delicious mix of savory, smoky, and slightly spicy notes.

Plus, it’s a guilt-free comfort food that everyone at your table can enjoy, vegan or not!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• 1 (28-ounce) can diced tomatoes with juices
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup or agave nectar
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring spoons and cups
• Can opener
• Ladle (for serving)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once warm, add the diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the garlic, red bell pepper, carrots, zucchini, and jalapeño (if using). Cook, stirring occasionally, for another 5-7 minutes until vegetables start to soften.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the diced tomatoes, tomato paste, and vegetable broth. Stir well to combine and bring the mixture to a simmer.
5. Add all the beans to the pot, stir, and reduce the heat to low. Let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld.
6. Stir in the maple syrup, and season with salt and pepper to taste. If you want a little brightness, add the juice of one lime.
7. Remove from heat and let the chili sit for 5 minutes before serving. Garnish with fresh cilantro if desired.

Tips & Variations

“For an extra smoky flavor, add a chipotle pepper in adobo sauce or a dash of liquid smoke.”

• Make it smoky: Use smoked paprika and consider adding chipotle peppers for a smoky kick.
• Boost protein: Add cooked lentils or textured vegetable protein (TVP) for a meatier texture.
• Spice it up: Adjust the jalapeño and cayenne to your preferred heat level or add hot sauce at the table.
• Chunky or smooth: For a creamier texture, blend a portion of the chili and stir it back in.
• Freeze for later: This chili freezes beautifully. Cool completely and store in airtight containers for up to 3 months.
• Serve with toppings: Avocado, vegan sour cream, or shredded vegan cheese all make fantastic toppings.

Nutrition Facts

*Sodium content varies depending on the broth and canned beans used. For lower sodium, opt for no-salt-added varieties.

Serving Suggestions

This vegan chili is incredibly versatile and pairs wonderfully with a variety of sides and toppings. Try serving it with:

• Brown rice or quinoa for a complete protein-packed meal.
• Warm cornbread or your favorite Magic Dough Recipe for dipping.
• Avocado slices, chopped green onions, or vegan sour cream to add creaminess and freshness.
• Tortilla chips or vegan cheese for a fun chili dip or chili cheese “nachos.”

For more hearty vegan meals, check out my Jamaican Minced Beef Recipes for a flavorful plant-based twist or warm up with a sweet treat from the Marzipan Challah Recipe to finish your meal.

Conclusion

This best damn vegan chili recipe is the ultimate comfort food that’s as nutritious as it is delicious. Whether you’re cooking for a cozy night in, meal prepping for the week, or feeding a crowd, this chili will not disappoint.

The combination of beans, fresh veggies, and warming spices creates a rich, hearty flavor that satisfies cravings without any animal products.

Don’t be surprised if this recipe becomes your go-to chili, served with your favorite toppings and sides. It’s simple to make, budget-friendly, and a fantastic way to enjoy a wholesome plant-based meal.

Happy cooking, and be sure to explore more amazing recipes like the Lump Of Coal Recipe for your next culinary adventure!

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