Fabulous Vegetarian Chili
Warm up with a comforting bowl of Fabulous Vegetarian Chili, a hearty, flavor-packed dish loaded with wholesome ingredients and bold spices. Perfect for weeknight dinners and meal prep, this recipe combines a medley of vibrant vegetables like bell peppers, carrots, and onions with three types of protein-rich beans—black, kidney, and pinto—creating a satisfying, plant-based meal. Infused with chili powder, smoked paprika, and a touch of cayenne for a smoky, spicy kick, this chili simmers to perfection in just under an hour. Customize with fresh, zesty garnishes like cilantro, avocado, and lime to elevate every bite. Ideal for vegetarians, vegans, and anyone looking to enjoy a nutritious, one-pot chili that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 medium avocado, diced (optional, for garnish)
- 1 medium lime wedges (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, bell peppers, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables evenly with the spices and tomato paste.
Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine and bring the mixture to a simmer.
Add the black beans, kidney beans, pinto beans, and frozen corn. Stir well and reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasonings as needed (add more salt, spices, or a splash of lime juice for acidity).
Serve the chili hot, topped with optional garnishes like fresh cilantro, diced avocado, and lime wedges. Enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 12.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1484 mg | 32% | |
*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.
