Chili Vegetable Soup
Warm up your soul with a hearty bowl of Chili Vegetable Soup, a flavor-packed medley of wholesome veggies and bold, smoky spices. This vibrant recipe combines tender carrots, celery, red bell peppers, and zucchini with protein-rich black beans and sweet bursts of corn, all simmered in a spiced tomato and vegetable broth for a comforting dish you’ll crave year-round. Infused with the warmth of chili powder, cumin, and smoked paprika, this soup strikes the perfect balance of heat and zest, while optional fresh cilantro and a squeeze of lime add a bright, refreshing finish. Ready in under an hour and brimming with plant-based goodness, this easy one-pot chili soup is perfect for a quick weeknight dinner or meal prep. Serve it with crusty bread or tortilla chips for dipping, and enjoy a nutritious meal that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 1 14-ounce can diced tomatoes
- 1 14-ounce can, rinsed and drained black beans
- 1 cup, fresh or frozen corn kernels
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 4 pieces, for serving lime wedges
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes, until translucent.
Stir in minced garlic and cook for 1 minute until fragrant.
Add diced carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini and stir to combine. Cook for another 2 minutes.
Stir in the chili powder, ground cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the vegetable broth and canned diced tomatoes (with their juices). Stir well, scraping the bottom of the pot to release any browned bits.
Bring the mixture to a boil, then reduce the heat to low-medium and simmer for 15 minutes.
Add the black beans and corn kernels to the pot. Stir to combine and cook for an additional 5 minutes until everything is heated through.
Taste and adjust the seasoning with more salt or spices if needed.
Ladle the soup into bowls and garnish with fresh chopped cilantro if desired.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8748 mg | 380% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 75.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5649 mg | 120% | |
*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.
