Quick Veggie Chili
Warm up in no time with this Quick Veggie Chili, a hearty, one-pot recipe packed with vibrant vegetables, protein-rich beans, and bold spices. Perfect for busy weeknights, this vegan chili comes together in just 45 minutes and delivers rich flavor thanks to a mix of smoky paprika, earthy cumin, and zesty chili powder. A medley of colorful bell peppers, carrots, and sweet corn adds satisfying texture, while canned tomatoes and vegetable broth create a flavorful base. Customize it with toppings like fresh cilantro, creamy avocado, or a sprinkle of cheese to make it your own. This plant-based chili is not only quick and easy but also a wholesome comfort food ideal for meatless meals or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced (use a mix of colors)
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell peppers, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, stir in the frozen corn and cook for an additional 5 minutes.
Taste and adjust seasonings as necessary. Add more salt or spices to your liking.
Ladle the chili into bowls and garnish with chopped fresh cilantro, if desired. Serve hot with your favorite toppings like avocado, shredded cheese, or sour cream.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4349 mg | 189% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 76.7 g | 274% | |
| Total Sugars | 52.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5875 mg | 125% | |
*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.
