Perfect for Autumn Vegetarian Chili
Warm up your autumn evenings with this hearty and flavorful Vegetarian Chili, the ultimate comfort food for the season. Brimming with vibrant vegetables, a trio of protein-packed beans, and a rich medley of smoky, spiced seasonings, this chili delivers a satisfying bowl of goodness in under an hour. The addition of sweet corn kernels and optional garnishes like fresh cilantro, shredded cheese, or a dollop of sour cream brings layers of texture and taste to every bite. Perfect for cozy weeknight dinners, game day gatherings, or meal prep, this wholesome, one-pot recipe is as nutritious as it is delicious. Serve it with crunchy tortilla chips for the perfect fall-inspired feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 1 medium carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen or fresh corn kernels
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- as desired sour cream or plain Greek yogurt (optional, for topping)
- as desired shredded cheddar cheese (optional, for topping)
- as desired tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking.
Add the corn kernels to the chili and cook for an additional 5 minutes.
Taste and adjust seasoning as needed. Add more salt, pepper, or spices to suit your preference.
Serve the chili hot, garnished with fresh cilantro, sour cream, shredded cheese, or tortilla chips, if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1225 mg | 26% | |
*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.
