Quick Vegetarian Chili with Avocado Salsa
Warm up your weeknight dinner routine with this hearty and flavorful Quick Vegetarian Chili with Avocado Salsa. Packed with protein-rich black and kidney beans, vibrant bell peppers, and a smoky blend of chili powder, cumin, and smoked paprika, this one-pot wonder comes together in just 45 minutes. A zesty, creamy avocado salsa—featuring lime, fresh cilantro, and red onion—adds the perfect finishing touch to balance the bold, spiced chili base. This vegetarian chili recipe is not only quick and easy but also versatile; serve it with crunchy tortilla chips, or enjoy it as-is for a wholesome and satisfying meal. Perfect for meal prepping or cozy family dinners, this dish is your go-to for comfort food with a healthy, plant-based twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 2 avocado, diced
- 1 lime, juiced
- 0.25 cup red onion, finely diced
- 0.25 teaspoon salt (for salsa)
- 1 handful tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 3 minutes.
Add the minced garlic, red bell pepper, green bell pepper, and diced jalapeño. Cook for another 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices and enhance their flavors.
Add the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine, then bring the mixture to a simmer.
Once simmering, reduce the heat to low and let the chili cook for about 20 minutes, stirring occasionally. If the chili becomes too thick, add a bit more vegetable broth or water.
In the last 5 minutes of cooking, stir in the frozen corn, salt, and black pepper. Adjust the seasoning to taste.
While the chili is simmering, prepare the avocado salsa. In a medium bowl, gently toss together the diced avocado, lime juice, red onion, chopped cilantro (if using), and 1/4 teaspoon of salt. Set aside.
Once the chili is fully cooked, remove it from the heat. Ladle it into bowls and top each serving with a generous spoonful of the avocado salsa.
Garnish with additional cilantro if desired and serve with tortilla chips on the side for dipping.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6003 mg | 261% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 99.6 g | 356% | |
| Total Sugars | 52.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7091 mg | 151% | |
*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.
