Get ready to warm up your taste buds with this mouthwatering vegan Mexican chili recipe! Packed with vibrant veggies, protein-rich beans, and a blend of zesty spices, it’s the ultimate comfort food for any occasion. Whether you’re craving a cozy night in or hosting a gathering with friends, this hearty dish is sure to satisfy. Let’s dive in and discover how to make this flavorful bowl of goodness!
Vegan Mexican Chili: 5 reasons you should try it! 🔥
With over 23 grams of protein and about 400 calories per serving, plus plenty of micronutrients, fiber, and antioxidants, this plant-based Tex-Mex chili is the perfect compromise between taste and nutrition. And that’s not all! Here are a couple more reasons why I like this recipe so much – and you will too!
1. Versatility 👩🏽🏭
One of the things I love most about this chili recipe is its versatility. You can easily customize it to suit your taste preferences and dietary needs. Want to make it spicier? Add extra jalapeños or cayenne pepper. Prefer a milder flavor? Cut back on the spices. You can also add other ingredients like diced carrots, zucchini, or mushrooms for extra flavor and nutrition.
2. Nourishment 🥑
Another reason why I adore this recipe is its health benefits. It’s packed with nutrient-dense ingredients like vegetables, beans, and spices, making it a nutritious option for anyone looking to eat healthier. Plus, it’s completely gluten-free, and plant-based, which means it’s high in fiber, low in fat, and cholesterol-free. Whether you’re trying to incorporate more plant-based meals into your diet or simply looking for a nutritious and satisfying dish, this chili recipe has you covered!
3. Meal-prep friendly 🍜
As a busy individual, meal prep is my saving grace, and this vegan chili is a meal prep superstar. It’s incredibly easy to make a big batch of this chili on a lazy Sunday afternoon and portion it out for lunches or dinners throughout the week. Simply divide it into individual containers, pop them in the fridge or freezer, and voila! I have delicious and nutritious meals ready to go whenever I need them. It’s a lifesaver on hectic weekdays when I don’t have the time or energy to cook from scratch!
4. Kid-friendly 👧🏽👦🏽
If there’s one thing I’ve learned about feeding kids, it’s that simplicity and flavor are key. Luckily, this vegan chili ticks both boxes. With its rich tomato base, colorful veggies, and hearty beans, it’s a kid-friendly meal that even the pickiest eaters will enjoy. Plus, you can easily customize the spice level to suit your little one’s taste buds. Serve it with some tortilla chips (I love these organic white corn tortilla chips from Whole Foods Market) for scooping or over a bed of rice for a comforting meal that’s sure to put a smile on their faces. And the best part? It’s nutritious and packed with essential vitamins and minerals, so you can feel good about serving it to your family.
5. Budget-friendly 💸
In a world where grocery bills seem to skyrocket, especially when catering to dietary needs or preferences, this chili offers a budget-friendly solution. By utilizing pantry staples like canned beans and tomatoes, along with fresh vegetables that are often available at reasonable prices year-round, this recipe proves that eating healthily doesn’t have to be expensive. Whether you’re a college student on a tight budget, a family looking to stretch their grocery dollars, or simply someone who appreciates a good deal, this vegan chili is a delicious and economical choice!
Vegan Mexican Chili: what you need! 🛒
Before diving into this amazing vegan Mexican chili recipe, let’s make sure we have everything we need to bring this delicious dish to life. From colorful vegetables to spicy spices, here is a shopping list with everything you need to have on hand before you get started!
Produce:
- Onions
- Bell peppers (any color)
- Garlic
- Jalapeños
- Cilantro
- Lime
Canned Goods:
- Crushed tomatoes
- Tomato sauce
- Black beans (canned)
- Kidney beans (canned)
- Pinto beans (canned)
- Corn (canned or frozen)
Spices:
- Ground cumin
- Smoked paprika
- Ground coriander
- Chili powder
- Cayenne pepper
- Salt
- Pepper
Other:
- Olive oil
Optional Garnishes:
- Avocado
- Vegan sour cream
- Vegan cheese shreds
- Tortilla chips
Feel free to adjust the quantities based on your preferences and the number of servings you intend to make. Happy cooking! 👩🏽🍳👨🏽🍳
If you liked this recipe, here are other recipes you might like.
- Mexican Zucchini Corn Fritters (vegan recipe).
- Spicy Mushroom Noodles with Thai Eggplant and Bok Choy.
- High-Protein Vegan Sandwiches – 5 Meatless Recipes + Tips.
- High-Protein Sushi (light and healthy rolls).
Before you go…
I hope you will love these recipes as much as I do! If you have tried it, please let me know how you liked it in the comments. And don’t forget to tag my socials (all the links are below). 💗
Vegan Tex-Mex Chili
Ingredients
- 1 tbsp Extra-virgin olive oil or avocado oil
- 1 large Onion diced
- 2 Bell peppers diced
- 3 cloves Garlic minced
- 2 Jalapeños seeded and finely chopped (adjust for heat preference)
- 1 can Crushed tomatoes or 28 oz
- 1 can Tomato sauce or 15 oz
- 2 cans Black beans drained and rinsed, or 15 oz each
- 1 can Kidney beans drained and rinsed, or 15 oz
- 1 can Pinto beans drained and rinsed, or 15 oz
- 1 can Corn drained, or 15 oz
- 2 tsp Ground cumin
- 2 tsp Smoked paprika
- 1 tsp Ground coriander
- 2 tbsp Chili powder
- 1/4 tsp Cayenne pepper or more to taste
- 1-2 cups Water as needed for desired consistency
- 1/2 cup Chopped cilantro plus more for garnish
- 1 Lime the juice
- Salt and pepper to taste
Garnishes (optional):
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat.
- Add the onion, bell peppers, garlic, and jalapeños. Cook, stirring occasionally, until the vegetables are softened, about 7-8 minutes.
- Stir in the cumin, smoked paprika, coriander, chili powder, and cayenne pepper. Cook for another 1-2 minutes, until the spices are fragrant.
- Add the crushed tomatoes, tomato sauce, black beans, kidney beans, pinto beans, and corn. If the chili is thicker than you like, add water to reach your desired consistency.
- Bring the chili to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally. The chili should thicken, and the flavors will meld together.
- Just before serving, stir in the chopped cilantro and lime juice. Adjust salt and pepper to taste.
- Ladle the chili into bowls and garnish with your choice of avocado, sliced jalapeños, onions, vegan sour cream, vegan cheese, and tortilla chips. Enjoy!
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