Black Bean Confetti Chili Vegetarian
Bursting with vibrant flavors and nutrient-packed ingredients, this Black Bean Confetti Chili Vegetarian recipe is the ultimate comfort food for plant-based eaters and chili lovers alike. Loaded with black beans, sweet corn, and a colorful medley of bell peppers, onion, carrot, and celery, this hearty chili delivers a rich tapestry of textures and bold, smoky spices. A hint of lime juice adds a refreshing, zesty kick, while optional cayenne pepper lets you customize the heat to your liking. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or meal prep, serving up six wholesome portions. Finish with fresh cilantro and your favorite toppings—like creamy avocado or shredded cheese—for an irresistible, crowd-pleasing meal. Whether you're vegan, vegetarian, or simply craving a lighter chili, this recipe promises to be a satisfying, flavor-packed addition to your dinner table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 cups vegetable broth
- 30 ounces black beans (canned, rinsed and drained)
- 1.5 cups corn kernels (frozen or fresh)
- 1 medium lime, juiced
- 0.5 cup fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red and yellow bell peppers, carrot, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes to bloom the spices.
Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir well to combine.
Add the black beans and corn kernels to the pot. Stir again and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the chili simmer for 15-20 minutes, stirring occasionally.
Taste the chili and add salt and black pepper to your preference.
Remove the chili from heat and stir in the fresh lime juice.
If desired, garnish with chopped cilantro before serving.
Serve hot with your favorite toppings such as avocado slices, shredded cheese, or a dollop of sour cream (optional).
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 48.2 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4884 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
