Chunky Vegetarian Chili
Dive into a bowl of hearty comfort with this Chunky Vegetarian Chili, a vibrant and nutritious meal packed with bold flavors and wholesome ingredients. Perfect for a chilly evening or Meatless Monday, this plant-based recipe brims with colorful vegetables like zucchini, bell peppers, and carrots, alongside protein-rich black and kidney beans. Infused with a rich blend of chili powder, cumin, and smoked paprika, this chili offers a burst of smoky warmth in every bite. Simmered to perfection in a tangy tomato base with a touch of lime juice for brightness, it’s as satisfying as it is simple to make. Garnish with fresh cilantro and creamy Greek yogurt for a finishing touch, and enjoy a vegan-friendly dish that’s perfect for meal prep or feeding a crowd.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced bell peppers (red, yellow, or green)
- 1 medium, diced zucchini
- 1 large, diced carrot
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 tablespoon (optional) lime juice
- 2 tablespoons (optional, for garnish) chopped fresh cilantro
- 2 tablespoons (optional, for garnish) sour cream or plain Greek yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell peppers, zucchini, and carrot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, until fragrant.
Add the diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the corn kernels and cook for an additional 5 minutes.
Taste and adjust seasoning with more salt, pepper, or spices as needed.
Remove from heat and stir in lime juice, if desired.
Serve hot in bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, if using.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 9275 mg | 403% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 118.0 g | 421% | |
| Total Sugars | 86.1 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 8660 mg | 184% | |
*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.
