Mean Lean Vegetable Chili
Spice up your dinner table with this "Mean Lean Vegetable Chili," a hearty and vibrant plant-based take on the classic comfort food. Packed with an irresistible medley of fresh vegetables like zucchini, red bell pepper, and carrots, this chili is elevated by bold spices like smoked paprika, cumin, and chili powder, delivering layers of flavor in every bite. Protein-rich black and kidney beans, tender corn kernels, and a robust tomato base combine to create a filling one-pot meal that's perfect for chilly evenings. Ready in under an hour and loaded with fiber, this vegan chili is as nutritious as it is delicious. Serve it with optional toppings like diced avocado, fresh cilantro, and a squeeze of lime for a customizable, crowd-pleasing dish that will delight vegetarians and meat-eaters alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 large carrot, diced
- 1 medium jalapeño pepper, deseeded and finely chopped
- 28 ounces crushed tomatoes, canned
- 15 ounces black beans, canned, drained and rinsed
- 15 ounces kidney beans, canned, drained and rinsed
- 1 cup vegetable broth
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, diced (optional, for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for topping)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell pepper, zucchini, carrot, and jalapeño. Cook for 5-6 minutes, stirring occasionally, until the veggies begin to soften.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom.
Pour in the crushed tomatoes and vegetable broth, stirring everything to combine.
Add the black beans, kidney beans, and corn kernels to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Serve hot, garnished with optional toppings such as diced avocado, chopped cilantro, and a squeeze of lime. Enjoy!
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 99.2 g | 354% | |
| Total Sugars | 73.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 7369 mg | 157% | |
*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.
