Excellent Vegetarian Chili
Warm up your table with this hearty and flavorful "Excellent Vegetarian Chili," a plant-based twist on a classic comfort food that satisfies even the most devoted chili enthusiasts. Bursting with vibrant vegetables like bell peppers, zucchini, and carrots, and packed with protein-rich black beans, kidney beans, and pinto beans, this chili delivers a wholesome, well-rounded meal in every bowl. A harmonious blend of bold spices—chili powder, smoked paprika, cumin, and coriander—infuses each bite with smoky, savory depth, while a hint of red pepper flakes offers optional heat. Ready in just an hour, this one-pot wonder is an ideal weeknight dinner or game-day crowd-pleaser. Garnish with fresh cilantro and lime for a zesty finish, and serve it alongside crusty bread or crunchy tortilla chips for the ultimate vegetarian chili experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic
- 2 large (any color), diced bell peppers
- 2 medium, diced carrot
- 2 stalks, diced celery
- 1 medium, diced zucchini
- 28 ounces (1 can) diced tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1.5 cups (or 1 can, rinsed and drained) cooked black beans
- 1.5 cups (or 1 can, rinsed and drained) cooked kidney beans
- 1.5 cups (or 1 can, rinsed and drained) cooked pinto beans
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1.25 teaspoons (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional for heat) red pepper flakes
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 1 medium (for serving) lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until it becomes translucent.
Stir in the minced garlic, bell peppers, carrot, celery, and zucchini. Sauté for an additional 5-7 minutes until the vegetables begin to soften.
Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well and cook for 1-2 minutes to toast the spices.
Mix in the diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low.
Add the black beans, kidney beans, and pinto beans. Stir to combine all the ingredients.
Cover the pot with a lid and let the chili simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning as needed. Add more salt, chili powder, or red pepper flakes according to your preference.
Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice. Pair with crusty bread or tortilla chips if desired.
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8540 mg | 371% | |
| Total Carbohydrate | 519.8 g | 189% | |
| Dietary Fiber | 167.9 g | 600% | |
| Total Sugars | 75.8 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1133 mg | 87% | |
| Iron | 55.9 mg | 311% | |
| Potassium | 11065 mg | 235% | |
*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.
