Smoky Vegetarian Chili
Warm up your mealtime with this hearty and flavorful Smoky Vegetarian Chili, a one-pot wonder that's as wholesome as it is delicious. Bursting with vibrant vegetables, protein-packed black and kidney beans, and smoky spices like paprika and chipotle chili, this recipe delivers bold, robust flavors in every bite. Fire-roasted tomatoes add a hint of charred richness, while optional cocoa powder deepens the complexity of taste. Ready in under an hour, this plant-based chili is perfect for quick weeknight dinners or cozy gatherings. Serve it with a dollop of sour cream, a sprinkle of shredded cheddar, and freshly chopped cilantro for a comforting bowl of goodness everyone will love. Perfect for vegetarians and chili enthusiasts alike, this dish is as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 0.5 teaspoon ground chipotle chili (optional for extra smokiness)
- 28 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon cocoa powder (optional for depth of flavor)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the diced red and green bell peppers and cook for another 3-4 minutes until they begin to soften.
Add the minced garlic, smoked paprika, ground cumin, chili powder, and chipotle chili (if using). Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Pour in the fire-roasted diced tomatoes and their juices, tomato paste, and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and corn to the pot and mix well.
Stir in the cocoa powder (if using) for added richness. Season with salt and black pepper.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30-35 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 5379 mg | 234% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 63.6 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1007 mg | 77% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5822 mg | 124% | |
*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.
