Quick Easy Veggie Chili
Transform your weeknight dinners with this Quick Easy Veggie Chili—a hearty, flavorful dish that comes together in just 35 minutes! Packed with vibrant bell peppers, creamy beans, and sweet corn, this vegetarian chili is elevated with the smoky warmth of cumin, smoked paprika, and chili powder for a bold, satisfying kick. Perfect for busy schedules, it's made using pantry staples like canned tomatoes and beans, all simmered in vegetable broth for a deeply comforting, plant-based meal. Serve it piping hot, garnished with fresh cilantro and a squeeze of lime for a zesty finish, or pair it with your favorite toppings like avocado or shredded cheese. Ideal for meal prep, this simple yet nourishing chili is a crowd-pleaser you’ll want on repeat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Bell peppers, diced (any color)
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Chili powder
- 28 ounces Canned diced tomatoes
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 4 pieces Lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell peppers to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 1 minute, allowing the spices to become fragrant.
Pour in the canned diced tomatoes, including their juices, and stir to combine.
Add the black beans, kidney beans, frozen corn, and vegetable broth. Mix well.
Season the chili with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with fresh cilantro and with lime wedges on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 55.9 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5750 mg | 122% | |
*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.
