Easy and Quick Vegetarian Chili
Warm up your weeknight dinners with this Easy and Quick Vegetarian Chili—a hearty, flavor-packed dish ready in just 45 minutes! Bursting with nutritious ingredients like kidney beans, black beans, and a medley of fresh vegetables, this one-pot wonder is seasoned with bold spices like chili powder, cumin, and paprika for an irresistible depth of flavor. Finished with sweet kernels of corn and a touch of optional cayenne for heat, this vegetarian chili is as comforting as it is customizable. Perfect for busy weeknights, meal prep, or even casual gatherings, it’s a satisfying plant-based meal that pairs beautifully with your favorite toppings like fresh cilantro and lime wedges. Rich, wholesome, and incredibly easy to make, this vegetarian chili is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 2 sliced celery stalks
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 14-ounce can, rinsed and drained kidney beans
- 1 14-ounce can, rinsed and drained black beans
- 2 cups vegetable broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon (optional) cayenne pepper
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 for serving (optional) lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and sliced celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the vegetables.
Pour in the diced tomatoes, kidney beans, black beans, and vegetable broth.
Stir in chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Stir in the frozen corn and let cook for another 5 minutes until warmed through.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro and lime wedges, if desired. Enjoy your quick and delicious vegetarian chili!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6952 mg | 302% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 52.4 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5298 mg | 113% | |
*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.
