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–+ servings

Chilly Outside? Chili Inside!

Marcy Dailey
A hearty, smoky, and slightly sweet plant-based chili that's perfect forcozy nights or crowd-pleasing meals!
Print Recipe
Servings 4

Ingredients
  

  • 1 large onion, chopped
  • 2+ cloves garlic, chopped or minced
  • 1 can each black beans, kidney beans, Great Northern beans— rinsed and drained (Feel free to substitute with whatever beans you have or your family prefers)
  • 1 can fire-roasted tomatoes
  • 1 large fire-roasted red pepper or several small fresh sweet peppers, chopped
  • 8 oz. mushrooms of choice, cleaned and chopped
  • 1 1/2 cups frozen sweet corn
  • 1 1/2 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp chipotle powder or chili powder
  • 2 Tbsp molasses
  • 2 Tbsp sweetener (date syrup, maple syrup, coconutsugar, etc.)
  • 1-2 tsp dry ground mustard
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano (or regular oregano, if preferred)
  • 2 Tbsp vinegar (red wine, balsamic, or apple cider)
  • 1 small jar your favorite salsa
  • optional: small handful of cacao nibs (adds a rich, earthy depth)
  • optional: a few softened goji berries (soak in warm water first for a hint of sweetness)

Instructions
 

  • In a large soup pot, sauté the onion, mushrooms, peppers, and garlic in a bit of the veggie broth until softened.
  • Add the remaining broth and all other ingredients to the pot.
  • Bring the mixture to a gentle boil, then reduce heat and simmer until heated through and flavors have melded (about 30 minutes or longer).
  • Taste and adjust seasoning as needed.

Top with your favorites, such as:

  • 🥑 Chopped avocado
  • 🌿 Green onions or scallions
  • 🫙 Soy yogurt (a great sour cream substitute)
  • 🌽 Crushed tortilla chips for crunch

Notes

Tip: This chili tastes even better the next day — perfect for meal prep or leftovers.
Tried this recipe?Let us know how it was!