Megs Fabulous Veggie Chili
Get ready to spice up your dinner table with Meg's Fabulous Veggie Chili, the ultimate plant-based comfort food! Packed with vibrant vegetables like bell peppers, zucchini, and carrots, this hearty chili is a symphony of bold flavors thanks to an irresistible blend of chili powder, cumin, smoked paprika, and a hint of cayenne. Protein-rich black and kidney beans make this dish filling and satisfying, while crushed tomatoes and vegetable broth create the perfect base for simmering. Ready in under an hour, this healthy one-pot wonder is easy to whip up, making it ideal for weeknight dinners or meal prep. Top it off with creamy avocado slices, fresh cilantro, and a squeeze of lime for a refreshing finishing touch. Whether you're a vegetarian or simply craving a meatless masterpiece, this chili recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 4 minced garlic cloves
- 28 ounces crushed tomatoes
- 15 ounces, drained and rinsed black beans
- 15 ounces, drained and rinsed kidney beans
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 1 sliced (optional for topping) avocado
- 4 optional for serving lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, green bell pepper, carrot, and zucchini to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine all ingredients.
Bring the chili to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt or spices if needed.
Serve the chili hot, garnished with fresh cilantro, sliced avocado, and a lime wedge if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8352 mg | 363% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 74.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5788 mg | 123% | |
*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.
