Easy to Get Your 5 a Day Vegetarian Chilli
Packed with vibrant vegetables, hearty beans, and bold spices, this Easy to Get Your 5 a Day Vegetarian Chilli is a flavor-filled, nutrient-rich meal that's as comforting as it is wholesome. In just 50 minutes, you'll have a one-pot wonder brimming with warming ingredients like zucchini, sweet corn, carrots, and two types of beans, all simmered in a savory tomato base infused with cumin, chili powder, and smoked paprika. Perfect for weeknight dinners or meal prep, this vegetarian chilli is not only an effortless way to hit your 5-a-day vegetable goal but also completely customizable with optional cilantro and lime for a fresh, zesty finish. Serve it with rice, crusty bread, or enjoy it on its own—a hearty, vegan-friendly dish the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 400 grams canned black beans, drained and rinsed
- 400 grams canned kidney beans, drained and rinsed
- 200 grams frozen or fresh sweet corn
- 250 milliliters vegetable stock
- salt, to taste
- black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (optional, for topping)
- 4 lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, until the spices are fragrant.
Add the tomato paste and stir well to coat the vegetables.
Pour in the canned diced tomatoes, black beans, kidney beans, sweet corn, and vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes. Stir occasionally to prevent sticking.
Season with salt and black pepper to taste.
Once the chili has thickened and the vegetables are tender, remove it from the heat.
Serve hot, topped with fresh cilantro if desired, and a lime wedge on the side for extra zing.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 52.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4412 mg | 94% | |
*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.
