Mothers 1 Vegetarian Chili
Warm, hearty, and brimming with vibrant vegetables and bold spices, Mother's 1 Vegetarian Chili is the ultimate comfort food for any occasion. This plant-based chili combines a medley of nutrient-packed ingredients, including black beans, kidney beans, and sweet corn, simmered to perfection in a rich tomato and vegetable broth. Aromatic spices like smoked paprika, chili powder, and cumin add depth and complexity, while fresh cilantro and a squeeze of lime elevate each bowl with a zesty finish. Ready in just under an hour and perfect for meal prep, this easy vegetarian chili recipe is both wholesome and flavor-packed, making it an ideal choice for busy weeknights or cozy gatherings. Pair it with cornbread or serve on its own—this crowd-pleaser is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 bell peppers (any color), diced
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1.5 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell peppers, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and frozen corn kernels to the pot. Stir well.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning as needed, adding more salt or spices if desired.
Serve the chili hot, garnished with fresh cilantro if desired. Add a squeeze of lime for brightness before eating.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 83.9 g | 300% | |
| Total Sugars | 63.2 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6417 mg | 137% | |
*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.
