High-Fiber, High-Protein, Low-Fat Vegan Chili with Root Vegetables

Hearty, cozy, and deeply nourishing — this plant-powered chili is packed with beans and root vegetables for slow-burn energy, gut health, and blood-sugar balance, without oil or heaviness. Makes 8 servings.

• High fiber, low fat, and cholesterol-free
• Naturally anti-inflammatory
• Great for heart health and blood sugar stability

Ingredients

• 4 cans beans (2 black, 2 pinto), drained and rinsed
• 3 cans diced tomatoes
• 1 beet, diced
• 1 sweet potato, diced
• 3 carrots, sliced
• 1 jalapeño, minced
• 5 garlic cloves, minced
• 1 cup frozen seasoning blend (onion, bell pepper, celery)
• 3–4 cups vegan broth, as needed
• 2 tsp–1 Tbsp salt and pepper, to taste
• 1 tsp each: smoked paprika, cumin, chili powder, marjoram or oregano
• ¼ cup red wine
• 1–2 Tbsp maple syrup

Toppings (optional)

• Avocado
• Fresh cilantro
• Vegan sour cream

Directions

1. Chop all root vegetables into bite-size pieces. Mince the garlic and jalapeño.
2. In a large pot, sauté the frozen seasoning blend with vegan broth. Add the garlic, jalapeño, spices, salt, and pepper.
3. Add the red wine and maple syrup. Cook until slightly reduced and concentrated.
4. Add the chopped root vegetables.
5. Add more broth as needed. Stir and sauté for about 10 minutes.
6. Add the beans and more broth. Simmer 30–40 minutes, until the vegetables are tender and the flavors deepen.
7. Serve topped with avocado, cilantro, and vegan sour cream.

Macros (Per Serving – 8 Servings)

Full recipe: ~2,130 calories, 108g protein, 406g carbs, 118g fiber, 7.5g fat.