Easy Spicy Vegetarian Chili
Warm up any weeknight with this Easy Spicy Vegetarian Chili, a hearty, plant-based recipe packed with bold flavors and nutrient-rich ingredients. Loaded with protein-rich black beans and kidney beans, sweet bursts of corn, and an array of colorful veggies like bell peppers and jalapeño, this one-pot wonder delivers a satisfying kick. A blend of chili powder, cumin, and smoked paprika infuses the dish with smoky, spicy depth, while a bright touch of lime juice and fresh cilantro keeps it vibrant. Ready in under an hour and perfect for meal prepping, this vegetarian chili is both wholesome and customizable—add crushed red pepper for more heat or serve with your favorite toppings like avocado or grated cheese. It’s the ultimate comforting yet easy-to-make dinner for spice lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 large jalapeño, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cans canned diced tomatoes (14 oz each)
- 2 cans canned black beans, drained and rinsed (15 oz each)
- 1 can canned kidney beans, drained and rinsed (15 oz each)
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1 cup frozen corn
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and jalapeño to the pot. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the tomato paste and stir it into the vegetables. Cook for 1-2 minutes to deepen the flavor.
Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
Bring the chili to a gentle boil, then lower the heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally.
Add the frozen corn and lime juice to the chili. Continue cooking for 5 more minutes.
Taste and adjust the seasoning if needed.
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 108.4 g | 387% | |
| Total Sugars | 60.5 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7122 mg | 152% | |
*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.
