Detroit-Inspired Vegan Late-Night Chili
Hearty and spicy vegan chili featuring bold spices and a medley of beans, perfect for late-night cravings. This american-inspired vegan (vegan) ready in about 55 minutes pairs olive oil, medium yellow onion, diced, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 4 cloves garlic cloves, minced
- 2 tsp chipotle chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 28 oz can diced tomatoes
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup (fresh or frozen) corn kernels
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 medium diced red bell pepper, and 1 large diced carrot; sauté for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 teaspoons chipotle chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika; cook for 1-2 minutes until spices are aromatic.
- Step 3: Add 28 ounces canned diced tomatoes with juices, 15 ounces canned kidney beans (drained and rinsed), 15 ounces canned black beans (drained and rinsed), 1 cup vegetable broth, and 1 cup corn kernels; stir to combine.
- Step 4: Bring the chili to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally to blend flavors.
- Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and stir in 2 tablespoons fresh lime juice.
- Step 6: Ladle chili into bowls and garnish each with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Detroit-Inspired Vegan Late-Night Chili take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Detroit-Inspired Vegan Late-Night Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Detroit-Inspired Vegan Late-Night Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Detroit-Inspired Vegan Late-Night Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Detroit-Inspired Vegan Late-Night Chili vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
