This vegan chili con carne recipe is proof that comfort food can be healthy, plant-based, and packed with flavor — all at once.
The best part? If you’re anything like me and cooking feels like a chore 90% of the time… this one’s a lifesaver. Just toss everything into a pot, let it simmer, and boom — dinner’s done.
Sounds perfect, right?
And it gets better. This chili isn’t just kind to your taste buds — it’s also super nourishing for your feminine health and hormones. It’s loaded with fiber, iron, and antioxidants — basically, a hug for your hormones.
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When to Eat This Chili Sin Carne
You can definitely enjoy this chili any time of the month — it’s cozy, full of fiber, and packed with flavor.
But if you want to support your body based on your menstrual cycle, this dish is especially helpful during the luteal phase (after ovulation) and the menstrual phase (aka your period).
These are the times when your body needs a little extra TLC: your body temperature rises, your metabolism speeds up a bit, and your nervous system gets more sensitive to stress.
That’s where your food can make a big difference. It can help:
- support progesterone production
- reduce inflammation and period pain
- stabilize your blood sugar and mood
- replenish iron lost during menstruation
This chili delivers exactly what your body needs during those phases:
- Black beans — packed with iron, magnesium, and fiber to boost energy, soothe your nervous system, and help flush out excess estrogen.
- Corn — a great source of complex carbs for steady energy without the blood sugar rollercoaster.
- Tomatoes — rich in antioxidants like lycopene to fight oxidative stress and inflammation.
- Garlic and onion — support your liver in processing hormones and easing PMS symptoms.
- Olive oil — full of healthy fats that support hormone production and naturally reduce inflammation.
- Spices like cumin and smoked paprika — boost digestion and metabolism, especially helpful in the luteal phase.
If you want to learn more about how to sync your meals with your cycle and what foods to prioritize in each phase, I’ve got a full article for you right here.
Ingredients
2 servings
- 400g or 1 ½ cups canned crushed tomatoes
- 250g or 1 ½ cups canned black beans, drained
- 150g or 1 cup canned corn, drained
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1 garlic clove, minced, or 1 tbsp garlic powder
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
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Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Let them cook for 5–7 minutes until soft.
- Add the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Sauté everything together for 2–3 minutes to really bring out the flavor.
- Pour in the crushed tomatoes, black beans, and corn. Stir to combine and let it simmer for about 20 minutes. If it looks too thick, feel free to add a splash of water to loosen it up a bit.
- Give it a final taste and season with more salt and pepper if needed. Serve hot with tortillas or brown rice, and don’t forget your fave toppings — avocado, yogurt, fresh cilantro, lime…
Notes & Variations
- Black beans are my personal fave, but feel free to use kidney beans, pinto beans, or even chickpeas.
- Want a more meaty texture? Add some plant-based ground meat or textured soy protein.
- Trying to sneak in more veggies? This is your chance! Throw in chopped carrots, zucchini, spinach, or celery — you won’t even notice them.
- Stored in the fridge, this chili keeps well for up to 3 days. Perfect for meal prep!
I really hope you’ll love this vegan chili con carne recipe as much as I do. If you give it a try, don’t forget to share it on Instagram and tag @ellesync <3
