Hearty Veggie Chili
Warm up with a bowl of **Hearty Veggie Chili**, a comforting, flavor-packed recipe that's perfect for any occasion. Brimming with wholesome ingredients like red and yellow bell peppers, zucchini, black beans, and corn, this vegetarian chili is a nutrient-rich, protein-packed delight. Seasoned with chili powder, cumin, smoked paprika, and oregano, every bite delivers a smoky, robust flavor with just the right amount of spice. The addition of vegetable broth and tomato paste creates a thick, savory base that ties it all together. Ready in just under an hour, this one-pot wonder is easy to prepare, making it a go-to for busy weeknights or meal prep. Garnish with fresh cilantro for a vibrant finish, and enjoy it on its own or paired with crusty bread for the ultimate cozy meal. Perfect for vegetarians and loved by meat-eaters alike, this vegan-friendly chili is proof that hearty comfort food doesn’t need meat to shine! Keywords: vegetarian chili, vegan comfort food, easy chili recipe, hearty vegetable stew, one-pot dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 garlic cloves, minced
- 2 14-ounce cans canned diced tomatoes
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in the red and yellow bell peppers, carrots, celery, and zucchini. Cook for an additional 5-7 minutes until vegetables are tender.
Add minced garlic and cook until fragrant, about 1 minute.
Stir in the canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth.
Add tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper. Stir to combine all the ingredients well.
Bring the chili to a simmer over medium-high heat, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
After 30 minutes, uncover and taste, adjusting seasonings if needed.
Once the chili is thickened and all vegetables are tender, remove from heat.
Serve the veggie chili hot, garnished with fresh cilantro. Enjoy your hearty, homemade veggie chili!
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 106.2 g | 379% | |
| Total Sugars | 93.3 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 9143 mg | 195% | |
*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.
