Need a Satisfying Vegan Chili Packed with Protein? Stop Googling and Try This Recipe ASAP!
My simple and easy vegan Sweet n’ Spicy Black Bean Corn Chili is the perfect dish to whip up for a Memorial Day BBQ. Colorful and full of flavor, it serves as a delicious appetizer or side dish. It’s also hearty and filling, so the vegetarians and vegans at the party won’t feel left out and leave hungry. Since it’s loaded with black beans, they’ll also get a full serving of fiber-rich protein in every bowl!
The soup tastes great naked, but even better when it’s dressed up. Set up a topping station with guacamole or sliced avocado, Greek yogurt (my favorite protein packed alternative to sour cream), crushed tortilla chips, shredded cheese, nutritional yeast (great dairy-free “cheesy” topping), chopped scallions, and cilantro. It’ll allow people to personalize their soup in a variety of fun ways.
Makes 8-10 servings, Serving Size: 2 cups
This sweet and spicy vegan summer soup is hearty, filling, and packed with fiber-rich protein. Tastes great served hot or chilled.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 3 carrots, chopped
- 2 red bell peppers, chopped
- 1 large sweet potato, chopped
- 4 cups fire roasted diced tomatoes (buy two 14.5 oz cans)
- 8 cups low sodium vegetable broth
- 6 cups cooked black beans
- 2 cups frozen organic white corn
- 1 bunch of cilantro, chopped
- 1 tablespoon ground cumin
- ¼ - ½ teaspoon ground cayenne pepper
- ¼ teaspoon chipotle powder
- Salt and pepper to taste
Directions
- Heat the oil in a large pot and sauté the onions and garlic until they’re translucent. Add the carrots, red bell peppers, and sweet potato and sauté for another 4 minutes.
- Stir in the broth and tomatoes and allow the soup to come to a boil. Reduce heat, cover, and simmer for another 20 minutes or so until the sweet potato and carrots are cooked through.
- Add the black beans, corn, cilantro, cumin, cayenne, chipotle, salt, and pepper to the pot and cook for another 3-5 minutes.
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