Insanely Easy Vegetarian Chili

Nutriscore Rating: 83/100

Warm up your weeknight dinners with this "Insanely Easy Vegetarian Chili"—a hearty, flavor-packed dish that's ready in just 40 minutes! Bursting with wholesome ingredients like black beans, kidney beans, vibrant bell peppers, and sweet corn, this chili offers a rich, smoky depth thanks to a medley of spices, including chili powder, cumin, and paprika. Perfect for vegans and vegetarians alike, it's a one-pot wonder that’s as satisfying as it is simple to prepare. Customize it with your favorite toppings like fresh cilantro, shredded cheese, or a dollop of sour cream for a meal that's sure to please everyone at the table. Whether you're meal prepping for the week or seeking a comforting crowd-pleaser, this vegetarian chili is your go-to for bold, zesty flavors with minimal effort!

Recipe Information

• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 2 14-ounce cans canned diced tomatoes
• 1 cup vegetable broth
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• sour cream or vegan substitute (optional, for garnish)
• shredded cheese or vegan substitute (optional, for garnish)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until the onion is translucent and the peppers are softened.

3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

4. Add the chili powder, ground cumin, paprika, oregano, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

5. Mix in the tomato paste and cook for 1 minute to enhance its flavor.

6. Add the diced tomatoes and vegetable broth to the pot. Stir to combine.

7. Add the black beans, kidney beans, and frozen corn kernels. Stir well and bring the mixture to a boil.

8. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.

9. Season with salt and black pepper, adjusting to taste.

10. Once the chili has thickened and the flavors have melded together, remove from heat.

11. Serve hot, garnished with fresh cilantro, sour cream or vegan substitute, and shredded cheese or vegan substitute if desired.

Nutrition Facts

1 serving (2597.2g)

Calories		2013
% Daily Value*
Total Fat		77.1 g	99%
	Saturated Fat	20.9 g	104%
	Polyunsaturated Fat	10.2 g
Cholesterol		61 mg	20%
Sodium		5731 mg	249%
Total Carbohydrate		265.0 g	96%
	Dietary Fiber	84.2 g	301%
	Total Sugars	59.9 g
Protein		80.6 g	161%
Vitamin D		0.2 mcg	1%
Calcium		942 mg	72%
Iron		31.3 mg	174%
Potassium		6124 mg	130%

*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.

Source of Calories

Fat: 693 cal (33.4%%)

Protein: 322 cal (15.5%%)

Carbs: 1060 cal (51.1%%)