Potato Chili
Warm, hearty, and bursting with bold flavors, Potato Chili is the ultimate comfort food for chilly evenings or cozy gatherings. This plant-based chili features tender russet potatoes, vibrant bell peppers, and a medley of black and kidney beans, all simmered in a rich, spiced tomato broth. The addition of fresh cilantro and a squeeze of lime juice at the end brightens the dish, while staples like chili powder, cumin, paprika, and oregano lend it a smoky, aromatic kick. Ready in just an hour, this easy one-pot recipe is perfect for feeding a crowd, offering a satisfying dish that’s both nutritious and packed with flavor. Serve it with your favorite toppings—like shredded cheese, sour cream, or avocado—and enjoy a warm bowl of comfort that’s loaded with texture and wholesome ingredients. Whether you're vegetarian, vegan, or just love a hearty chili, this dairy-free, gluten-free recipe is a must-try!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons fresh cilantro, chopped
- 1 large lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced potatoes, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally.
Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Stir well to coat the vegetables in the spices.
Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring the mixture to a simmer.
Cover the pot partially and let the chili cook for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Stir in the black beans, kidney beans, and frozen corn. Cook for another 10 minutes to heat through.
Remove the pot from heat and stir in the chopped cilantro and lime juice.
Taste and adjust seasoning if needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, or avocado.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.2 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1601 mg | 34% | |
*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.
