Rainbow Veggie Chili
Brighten up your dinner table with this hearty and wholesome Rainbow Veggie Chili, a vibrant vegan twist on the classic comfort food. Packed with an array of colorful vegetables like red and yellow bell peppers, zucchini, and carrots, plus protein-rich black and kidney beans, this plant-based chili is as nutritious as it is eye-catching. A medley of warming spices—cumin, chili powder, and smoked paprika—infuse every bite with bold, smoky flavor, while a splash of vegetable broth and diced tomatoes create a rich, satisfying base. Ready in under an hour, this one-pot wonder is perfect for meal prep, cozy weeknight dinners, or game-day gatherings. Serve it steaming hot with a sprinkle of fresh cilantro or your favorite toppings for a dish that's sure to impress. Vegan, gluten-free, and bursting with flavor, this Rainbow Veggie Chili is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 large carrot, peeled and diced
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned kidney beans (drained and rinsed)
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red and yellow bell peppers, zucchini, and carrot to the pot. Sauté for 5 minutes, stirring occasionally.
Stir in the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, kidney beans, diced tomatoes (with their juices), vegetable broth, and tomato paste. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Add the frozen corn and simmer for an additional 5 minutes.
Taste and adjust seasonings if needed. Add more salt or spices as desired.
Serve hot, garnished with fresh cilantro if desired. Enjoy your colorful and flavorful Rainbow Veggie Chili!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1220 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.
