Cooking Light Veg Chili
Warm, hearty, and bursting with bold flavors, this Cooking Light Veg Chili is a plant-based comfort dish that’s perfect for any occasion. Featuring a vibrant medley of fresh vegetables—like zucchini, carrots, and bell peppers—alongside protein-packed black beans and kidney beans, this wholesome chili is both satisfying and nutritious. Seasoned with a fragrant blend of chili powder, cumin, smoked paprika, and oregano, every spoonful delivers a rich and smoky depth of flavor. Ready in just 45 minutes, this easy vegetarian chili is ideal for weeknight dinners or meal prepping. Serve it with a garnish of fresh cilantro and a squeeze of zesty lime for an added burst of brightness. Packed with fiber, loaded with nutrients, and completely meat-free, this healthy chili recipe proves that comfort food can be both light and flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (red, green, or yellow)
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium carrot, peeled and diced
- 28 ounces canned diced tomatoes (no-salt-added)
- 2 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the diced zucchini and carrot, and sauté for another 3-4 minutes to lightly soften the vegetables.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir well to combine.
Add the black beans, kidney beans, and corn to the pot. Stir until evenly mixed.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. Add more chili powder or salt to suit your preference.
Serve the chili hot, garnished with fresh cilantro if desired. Optionally, squeeze lime juice over the top for a bright finish.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 90.6 g | 324% | |
| Total Sugars | 71.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7410 mg | 158% | |
*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.
