Fast Simple and Delicious Vegetarian Chili
Warm up your weeknight dinners with this *Fast, Simple, and Delicious Vegetarian Chili*, a wholesome one-pot recipe that combines bold flavors with ultimate convenience. Packed with protein-rich black, kidney, and pinto beans, this hearty chili is simmered to perfection with a medley of spices like chili powder, cumin, and paprika, creating a smoky, subtly spiced base. Bright bursts of sweetness from frozen corn and the colorful crunch of bell peppers make this dish as vibrant as it is satisfying. Ready in just 35 minutes and perfect for meal prep, this vegetarian chili is a versatile crowd-pleaser that can be customized with toppings like shredded cheese, sour cream, or fresh cilantro. It's the ideal plant-based comfort food for busy days, offering the perfect balance of nutrition, flavor, and ease.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced (any color) bell peppers
- 3 minced garlic cloves
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned pinto beans
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro (optional, for garnish)
- as desired sour cream (optional, for serving)
- as desired shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Stir in the minced garlic, chili powder, ground cumin, paprika, and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
Pour in the canned diced tomatoes (with their juices), black beans, kidney beans, and pinto beans.
Add the vegetable broth and stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
Stir in the frozen corn kernels, salt, and black pepper. Let cook for an additional 2-3 minutes to heat the corn through.
Taste and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro, and optionally topped with sour cream or shredded cheese.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 10.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1392 mg | 30% | |
*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.
