Heart-Healthy Hearty Veggie Chili
Warm up your soul with a bowl of **Heart-Healthy Hearty Veggie Chili**, a wholesome and flavor-packed dish that's perfect for any meal. Loaded with vibrant veggies like bell peppers, carrots, and celery, and protein-rich kidney and black beans, this plant-based chili is simmered in a spiced blend of chili powder, cumin, and paprika. A touch of fresh cilantro adds a burst of brightness, while optional toppings like creamy avocado and a squeeze of tangy lime elevate every bite. Ready in just an hour, this one-pot wonder is not only quick and easy to prepare but also low in sodium, making it a heart-smart choice for the whole family. Whether you're looking for a comforting dinner or a nutritious meal prep option, this vegan chili fits the bill effortlessly.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 whole large onion, diced
- 1 whole red bell pepper, diced
- 1 whole green bell pepper, diced
- 2 whole medium carrots, sliced
- 2 whole celery stalks, sliced
- 3 whole cloves of garlic, minced
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 28 ounces can of diced tomatoes with juice
- 2 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole avocado, diced (optional for topping)
- 4 wedges lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, red and green bell peppers, carrots, and celery. Sauté for about 8 minutes until vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the kidney beans, black beans, diced tomatoes with juice, and vegetable broth. Stir to combine.
Stir in the tomato paste, chili powder, cumin, paprika, crushed red pepper flakes, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili is thickened and the flavors are melded.
Taste and adjust the seasonings if necessary.
Once done, remove from heat and stir in chopped cilantro.
Serve the chili hot in bowls, topped with diced avocado and a squeeze of lime if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 93.6 g | 334% | |
| Total Sugars | 59.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7249 mg | 154% | |
*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.
