Vegan Roasted Corn & Jalapeño Chili
There’s something deeply comforting about a bowl of chili—rich, aromatic, and packed with layers of flavor. This Vegan Roasted Corn & Jalapeño Chili is no exception, offering a smoky-sweet balance, hearty texture, and just the right kick of spice. Perfect for cozy nights, meal prep, or feeding a crowd, it’s a versatile dish that proves plant-based eating is anything but boring.
What sets this vegan chili apart? Charred corn and roasted jalapeños bring a depth of flavor that sautéed veggies alone can’t match, while a blend of chili powder, cumin, and smoked paprika creates a robust base. A quick blend with an immersion blender thickens the sauce into a velvety backdrop for tender kidney beans and sweet pops of corn. A touch of maple syrup (just enough to harmonize the spices without overpowering) ties everything together.
Serve it over protein-rich quinoa, topped with cool plant yogurt, creamy avocado, and a squeeze of lime for brightness. It’s a nutrient-packed meal that satisfies vegans and omnivores alike—no compromises on taste or texture.
Whether you’re a chili connoisseur or just craving a fuss-free, one-pot wonder, this recipe is a winner. It’s gluten-free, easily adaptable (add cocoa for mole-inspired depth or zucchini for extra veg), and even better the next day. Grab a spoon and dig in!
Vegan Roasted Corn & Jalapeño Chili
Serves: 4-6
Prep Time: 15 mins
Cook Time: 30-40 mins
Vegan Chili Ingredients:
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 roasted jalapeños, diced (seeds removed for less heat)
1½ tbsp chili powder (adjust to taste)
1 tsp ground cumin
1 tsp smoked paprika
1 can (14 oz / 400g) diced tomatoes
2 cans (14 oz / 400g each) kidney beans, drained & rinsed
1½ cups water (or vegetable broth for extra flavor)
Kernels from 2 roasted corn cobs (~1½ cups)
1 tbsp maple syrup
1 tsp apple cider vinegar
Salt & black pepper to taste
To Serve:
Cooked quinoa or rice
Creamy plant-based yogurt (cashew or coconut)
Sliced avocado
Fresh cilantro or green onions
Lime wedges
Vegan Chili Instructions:
Roast the Corn & Jalapeños:
Preheat oven to 400°F (200°C). Rub corn cobs and whole jalapeños with a little oil, roast for 20-25 mins until charred.
Remove kernels from the cobs; dice jalapeños (discard seeds if less heat is desired).
Sauté Aromatics:
In a large pot, heat oil over medium. Sauté onion until soft (~5 mins). Add garlic, cumin, chili powder, and smoked paprika; stir 1 minute until fragrant.
Build the Chili:
Add diced tomatoes, kidney beans, water, roasted corn, and jalapeños. Stir in optional additions (bell pepper, tomato paste, etc.).
Simmer uncovered for 20-25 mins, stirring occasionally.
Blend & Finish:
Use an immersion blender to lightly purée about half the chili (or transfer 2 cups to a blender and return to pot). This thickens the base while keeping texture.
Season with salt and pepper. For extra richness, stir in maple syrup and apple cider vinegar.
Serve:
Ladle over quinoa. Top with yogurt, avocado, cilantro, and a squeeze of lime.
Why It Works:
Roasted corn & jalapeños add smoky sweetness and heat.
Blending half creates a creamy, restaurant-style texture.
Quinoa boosts protein; yogurt & avocado balance the spice.
A Wholesome Finale: Why This Chili Celebrates Plant-Based Eating
This Vegan Roasted Corn & Jalapeño Chili isn’t just a meal—it’s proof that plant-based cooking can be bold, satisfying, and full of depth. Packed with protein from kidney beans and quinoa, fiber-rich veggies, and gut-friendly spices, it’s a nutritional powerhouse that doesn’t sacrifice flavor. Whether you’re fully vegan, flexitarian, or just exploring meatless meals, this recipe shows how vibrant and crave-worthy plant-based eating can be.
The magic lies in layers of texture and taste: smoky roasted corn, spicy jalapeños, creamy avocado, and a touch of maple syrup to balance the heat. It’s a reminder that vegan food doesn’t rely on processed substitutes—just whole, nourishing ingredients that shine. Plus, it’s meal-prep friendly, gluten-free, and easily customizable (try adding lentils or sweet potatoes for variety).
Every spoonful is a celebration of how far plant-based cuisine has come—no compromises, just big flavor and hearty satisfaction. Serve it to skeptics, share it with friends, or enjoy it solo for a cozy night in. Because great food shouldn’t just fuel your body—it should excite your taste buds, too.
Here’s to delicious, compassionate eating—one bowl of chili at a time. 🌱🔥
