Spicy Garden Chili
Warm up your kitchen with this hearty and flavorful Spicy Garden Chili, a colorful medley of fresh, nutrient-packed vegetables and bold spices. Perfectly blending sautéed zucchini, carrots, and bell peppers with the smoky heat of cumin, chili powder, and paprika, this vegan-friendly chili offers a fiery twist on a classic comfort food. Protein-rich black and kidney beans pair perfectly with juicy diced tomatoes and a splash of zesty lime juice, while a touch of fresh cilantro adds a vibrant finish. Ready in just one hour, this one-pot wonder is an easy weeknight dinner or a crowd-pleasing party meal. Serve it with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips for a truly satisfying dish. Whether you're craving a cozy winter warmer or a bold and healthy meal, Spicy Garden Chili has you covered!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 small jalapeño pepper, finely chopped (seeds removed for less heat)
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 2 cans canned diced tomatoes (14-ounce)
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) kidney beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup frozen corn
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, zucchini, carrot, and jalapeño. Sauté for another 5-7 minutes until the vegetables begin to soften.
Add the ground cumin, chili powder, smoked paprika, oregano, and red pepper flakes. Stir well to coat the vegetables in the spices and cook for 1 minute to release their aroma.
Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
After simmering, add the frozen corn, fresh cilantro, and lime juice. Stir and cook for an additional 5 minutes.
Season with salt and black pepper to taste, adjusting as needed.
Serve the chili hot, garnished with additional cilantro, a dollop of sour cream, or shredded cheese if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 65.7 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6923 mg | 147% | |
*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.
