Smokin Spicy Vegetarian Chili
Dive into a hearty, flavor-packed bowl of Smokin Spicy Vegetarian Chili, the ultimate comfort food for spice lovers and plant-based eaters alike! This one-pot wonder is loaded with a vibrant mix of protein-rich black beans, kidney beans, and pinto beans, perfectly balanced with the smoky heat of adobo sauce and smoked paprika. Fire-roasted tomatoes and a medley of vegetables, including jalapeño, red bell pepper, and sweet corn, come together in a rich, spiced broth for a bold depth of flavor. Ready in under an hour, this filling chili is easy to prepare, making it perfect for weeknight dinners or meal prep. Garnish with a sprinkle of fresh cilantro and pair with your favorite toppings—like creamy avocado or a dollop of sour cream—for a customizable, crowd-pleasing dish. Whether you're looking for a game-day recipe or a cozy vegan dinner, this chili delivers on smoky, spicy satisfaction!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium jalapeño pepper, seeded and finely chopped
- 4 large garlic cloves, minced
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 28 ounces canned fire-roasted diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup frozen corn
- 2 teaspoons adobo sauce from a can of chipotle peppers
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion, red bell pepper, and jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, smoked paprika, ground cumin, chili powder, and oregano. Stir well to coat the vegetables in the spices and cook for 1 minute, or until fragrant.
Pour in the fire-roasted diced tomatoes (with their juice), black beans, kidney beans, and pinto beans. Stir to combine.
Add the vegetable broth, frozen corn, adobo sauce, salt, and black pepper. Stir to mix everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and simmer for 30 minutes, stirring occasionally.
Remove from heat and taste the chili. Adjust seasoning with additional salt or adobo sauce, if desired.
Serve hot, garnished with freshly chopped cilantro if using. Enjoy with your favorite toppings like sour cream, shredded cheese, or avocado slices.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8168 mg | 355% | |
| Total Carbohydrate | 357.4 g | 130% | |
| Dietary Fiber | 105.1 g | 375% | |
| Total Sugars | 59.5 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 7101 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.
