Easy Vegan Chili Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili loaded with beans and vegetables in a rich, warming broth. It's wholesome, cozy, and perfect for a satisfying dinner that happens to be naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 medium onion (chopped)
- 1 small red chilli (de-seeded and chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced)
- 2 ribs celery (chopped)
- 1/4 cup tomato paste
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 can black beans (drained and rinsed)
- 1 can red kidney beans (drained and rinsed)
- 2 cans chopped tomatoes
- 1 tsp cumin
- 1/2 tbsp garlic powder
- 2 tbsp smoked paprika
- 2 tbsp apple cider vinegar
- 1 cup plant based milk
- 1 tbsp coconut sugar
- 1 lemon (juice of)
- 2 tbsp soy sauce
- 1/3 oz dark chocolate
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 55m
- Sodium
- 1018mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 270mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.