Light Vegetarian Chili
Cozy up to a bowl of Light Vegetarian Chili, a vibrantly colorful and wholesome recipe perfect for chilly nights or a hearty lunch. This plant-based chili is loaded with fresh vegetables like zucchini, bell peppers, and carrots, along with protein-packed black beans and kidney beans, making it both nutritious and delicious. A medley of warming spices—chili powder, cumin, and paprika—infuses the dish with rich, smoky flavors, while a hint of oregano adds an herby charm. Simmered in a savory vegetable broth and brightened with fresh cilantro and optional lime wedges, this one-pot meal is as satisfying as it is easy to prepare. Ready in under an hour and serving up to six, this lighter take on classic chili is perfect for anyone seeking a quick weeknight dinner or a flavorful meatless main. Whether enjoyed on its own, with crusty bread, or over a bed of rice, this vegetarian chili is guaranteed to be a hit.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 medium zucchini, diced
- 2 medium carrots, peeled and diced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 for serving lime wedges (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell peppers, zucchini, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes with their juice, black beans, kidney beans, and corn. Stir to combine.
Add the vegetable broth, chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
Taste and adjust the seasoning if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 94.9 g | 339% | |
| Total Sugars | 74.5 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7643 mg | 163% | |
*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.
