Italian Style Chili Vegetarian
Warm up with a hearty bowl of Italian-Style Vegetarian Chili, a unique fusion recipe that combines the rich, comforting essence of classic chili with the fresh, herbaceous flavors of Italian cuisine. Packed with colorful bell peppers, tender zucchini, and a duo of creamy cannellini and hearty kidney beans, this meat-free chili is slow-simmered in a savory tomato base infused with oregano, basil, and a touch of paprika for a flavorful twist. With just 15 minutes of prep and a simmer time that melds all the vibrant ingredients together, this one-pot recipe is perfect for busy weeknights or meal prepping. Garnish each serving with fresh basil and a sprinkle of Parmesan or vegan cheese for a delightful finishing touch. This vegetarian Italian chili is not only delicious and comforting but also a nutritious option that’s sure to satisfy every craving.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces tomato sauce
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
- as desired grated Parmesan cheese or vegan Parmesan (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Add the diced bell peppers and zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned diced tomatoes (with their juice) and tomato sauce. Stir to combine.
Add the drained and rinsed cannellini beans and kidney beans to the pot.
Pour in the vegetable broth and stir in the dried oregano, dried basil, paprika, crushed red pepper flakes (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed.
Serve hot, garnished with chopped fresh basil leaves and grated Parmesan cheese or vegan Parmesan if desired.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 56.0 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6093 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.
