Easy Vegetarian Chili on Rice
Bursting with bold flavors and hearty textures, this Easy Vegetarian Chili on Rice is the ultimate one-pot comfort meal that’s as nutritious as it is satisfying. Perfect for busy weeknights, this recipe combines protein-packed black and kidney beans, vibrant vegetables like zucchini and bell peppers, and a medley of warming spices like chili powder and cumin to create a robust meat-free chili. Simmered to perfection with wholesome ingredients, it pairs beautifully with fluffy white or brown rice for a well-rounded, gluten-free dish. Ready in just 45 minutes, this flavorful vegetarian chili is easy to customize with fresh cilantro and a squeeze of lime for an added zesty touch. Whether you're feeding a family or meal prepping for the week, this crowd-pleaser delivers comfort and nourishment in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 large bell pepper, diced (any color)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice (white, brown, or your choice)
- 0.25 cup cilantro, chopped (for garnish, optional)
- 4 pieces lime wedges (for serving, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the diced bell pepper, carrot, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the canned diced tomatoes (with juices), black beans, kidney beans, corn, and vegetable broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes. Stir occasionally to prevent sticking.
While the chili simmers, prepare your rice according to package instructions if not already cooked.
Once the chili has thickened and the vegetables are tender, adjust seasoning with additional salt or spices to taste.
To serve, spoon a generous portion of rice into bowls and top with the vegetarian chili.
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7300 mg | 317% | |
| Total Carbohydrate | 537.2 g | 195% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 66.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 6912 mg | 147% | |
*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.
