Recipe: Simple & Nourishing Plant-based Chili

Satisfy your athlete cravings with a hearty bowl of Plant-Based Chili paired with wholesome Cornbread. This energizing duo fuels your lifestyle with a delicious blend of nutrient-rich ingredients. Enjoy the perfect balance of flavors and nourishment in this plant-powered bowl, designed to support your active and healthy lifestyle.

Fuel your athletic lifestyle with my simple and nourishing plant-based chili recipe! This hearty and flavorful dish is crafted for athletes seeking a delicious and nutrient-packed meal. Packed with wholesome plant-based ingredients, this chili provides the perfect balance of protein and energy to support your active endeavors.

My favorite most nourishing winter meal! Does it get better than warm chili stew and a freshly baked loaf of cornbread? I think not.

Comfort food can be both delicious and healthy! Bonus: make an extra large pot of chili and you have a quick protein-rich meal ready to go throughout the week when you’re short on time.

While the Chili is simmering, go ahead and prepare the vegan cornbread! They should both finish about the same time so you have a killer winter feast on your hands.

Freshen up your winter with vibrant ingredients! Behold a bag of crisp and colorful produce, ready to elevate your Winter Chili recipe. Packed with seasonal goodness, this mix promises a burst of flavors and nutritional richness in every spoonful. Dive into a world of freshness as you embark on the journey of creating a wholesome and hearty winter chili using these farm-fresh ingredients.
Always start with fresh ingredients!
Vibrant and fresh: A colorful bowl of meticulously chopped vegetables, showcasing the essence of wholesome goodness. This image captures the artistry of nature's bounty, ready to inspire and elevate your culinary creations.
Chop those veggies. Prep time is only 10min!



Indulge in a flavorful and wholesome combination with our plant-based chili and cornbread. This hearty bowl showcases a delicious serving of nutrient-packed plant-based chili alongside golden-brown cornbread. Perfectly balanced for a satisfying and nourishing meal, this duo is ideal for those embracing a plant-powered and deliciously healthy lifestyle
Yields: 6 servings
Prep Time: 10min
Cook Time: 30min



  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow or red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • ½ tsp. salt, divided
  • 3-4 cloves garlic, minced
  • 1-2 Tbs. chili powder (depending on desired spiciness)
  • 2 tsp. ground cumin
  • 1 ½ tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 large 28 oz can of diced tomatoes with juice
  • 1 can (15 oz.) black beans, rinsed & drained
  • 1 can (15 oz.) white beans, rinsed & drained
  • 1 can (15 oz.) pinto beans, rinsed & drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 1-2 tsp. fresh lime juice, optional to taste
  • Optional Garnishes: avocado, chopped cilantro, etc.



In a large pot over medium heat, warm the olive oil until shiny. Add chopped onion, bell pepper, carrot, celery and ¼ teaspoon of salt. Stir occasionally, until the veggies are tender and the onion is translucent, about 7-10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Stir and cook for 1 minutes.

Add diced tomatoes and juices, drained and rinsed black beans, pinto beans and white beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Reduce heat and continue to cook for 30 minutes, stirring occasionally.

Remove the chili from the heat. For a creamy, thick texture, blend 1-2 cups of the chili in a blender and then pour the mixture back into the pot. Done!

Keeps for 4 days in the fridge, or freeze it for long-term storage.


Let me know in the comments if you try it and like it!

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