South Beach Chock Full of Veggies Chili
Packed with vibrant vegetables and bold spices, the South Beach Chock Full of Veggies Chili is a hearty, nutrient-rich twist on the classic comfort food. This vegetarian chili is loaded with a colorful medley of bell peppers, zucchini, carrots, and corn, perfectly complemented by protein-packed black and kidney beans. Infused with robust flavors of chili powder, cumin, smoked paprika, and a touch of cayenne, this dish strikes the perfect balance between warmth and zest. Ready in just one hour, it's an easy, one-pot meal ideal for weeknight dinners or meal prep. Served with a sprinkle of fresh cilantro, this healthy, vegan-friendly chili pairs beautifully with crusty bread or a crisp salad for a satisfying, wholesome feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced bell peppers (red, yellow, or green)
- 1 medium, diced zucchini
- 2 medium, diced carrots
- 4 cloves, minced garlic
- 28 ounces (1 can) crushed tomatoes
- 15 ounces (1 can, drained and rinsed) black beans
- 15 ounces (1 can, drained and rinsed) kidney beans
- 1 cup corn kernels (optional)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup, chopped fresh cilantro (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, bell peppers, zucchini, and carrots to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the crushed tomatoes, black beans, kidney beans, corn (if using), and vegetable broth to the pot. Stir well to combine.
Season the chili with chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if desired), salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning if needed. If the chili is too thick, add more vegetable broth, 1/4 cup at a time, until the desired consistency is reached.
Serve hot, garnished with fresh cilantro, if desired. Pair with whole-grain bread or a side salad for a balanced meal.
Nutrition Facts
Calories |
6671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25826 mg | 1123% | |
| Total Carbohydrate | 1139.2 g | 414% | |
| Dietary Fiber | 394.0 g | 1407% | |
| Total Sugars | 127.8 g | ||
| Protein | 382.0 g | 764% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3488 mg | 268% | |
| Iron | 109.9 mg | 611% | |
| Potassium | 5641 mg | 120% | |
*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.
