Delicious Vegetarian Chili

Nutriscore Rating: 88/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 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

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened.

3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

4. Add the diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the pot. Stir to combine.

5. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well.

6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.

7. Add the frozen corn and cook for an additional 5 minutes until heated through.

8. Turn off the heat and stir in the fresh cilantro and lime juice for a burst of freshness.

9. Taste and adjust the seasoning if needed.

10. Serve the chili hot with optional toppings like shredded cheese, sour cream, avocado slices, or tortilla chips.

Nutrition Facts

1 serving (485.1g)

Calories		328
% Daily Value*
Total Fat		4.9 g	6%
	Saturated Fat	1.5 g	7%
	Polyunsaturated Fat	0.0 g
Cholesterol		6 mg	2%
Sodium		420 mg	18%
Total Carbohydrate		59.2 g	22%
	Dietary Fiber	17.0 g	61%
	Total Sugars	11.2 g
Protein		16.5 g	33%
Vitamin D		0.1 mcg	0%
Calcium		137 mg	11%
Iron		5.3 mg	30%
Potassium		1231 mg	26%

*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.

Source of Calories

Fat: 262 cal (12.6%%)

Protein: 397 cal (19.1%%)

Carbs: 1417 cal (68.2%%)