Delicious Vegetarian Chili
Cozy up with a hearty bowl of Delicious Vegetarian Chili, the ultimate plant-based comfort food that’s packed with bold flavors and vibrant ingredients! This satisfying chili is a medley of protein-rich black, kidney, and pinto beans simmered with a rich base of diced tomatoes, vegetable broth, and aromatic spices like chili powder, cumin, and paprika. Fresh veggies like bell peppers, onions, and corn add a delightful crunch, while a squeeze of lime and a sprinkle of cilantro bring brightness to every bite. Ready in under an hour, this one-pot recipe is ideal for weeknight dinners, meal prep, or serving a crowd. Garnish with toppings like creamy avocado, shredded cheese, or crunchy tortilla chips for a customizable, family-approved dish. Perfect for vegans, vegetarians, or anyone craving a healthy and flavorful chili alternative!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes, with juices
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
Add the frozen corn and cook for an additional 5 minutes until heated through.
Turn off the heat and stir in the fresh cilantro and lime juice for a burst of freshness.
Taste and adjust the seasoning if needed.
Serve the chili hot with optional toppings like shredded cheese, sour cream, avocado slices, or tortilla chips.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 325.2 g | 118% | |
| Dietary Fiber | 97.4 g | 348% | |
| Total Sugars | 54.7 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 857 mg | 66% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6856 mg | 146% | |
*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.
