Spicy Vegetarian Chili
Warm up your weeknights with this Spicy Vegetarian Chili, a hearty and flavor-packed recipe that's perfect for a cozy dinner or meal prep for the week ahead. Bursting with protein-rich black and kidney beans, sweet bursts of corn, and a vibrant medley of diced bell peppers and carrots, this plant-based chili is elevated with a smoky blend of chili powder, cumin, and paprika, with just the right hint of heat from jalapeño and cayenne pepper. Simmered in a rich tomato base and ready in under an hour, this one-pot wonder delivers bold, comforting flavors that even meat-lovers will enjoy. Top it off with fresh cilantro and a squeeze of lime for a zesty finishing touch. This vegetarian chili is easy to customize, naturally gluten-free, and guaranteed to satisfy your cravings for a spicy, wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large bell peppers (any color), diced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, finely diced (seeds removed for less heat, optional)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 whole lime wedges (optional, for serving)
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, bell peppers, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the garlic and jalapeño to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, chili powder, cumin, paprika, oregano, ground cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the crushed tomatoes, vegetable broth, black beans, kidney beans, and corn kernels. Stir to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning if necessary. Add more salt or spices to your preference.
Serve the chili hot, topped with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 88.7 g | 317% | |
| Total Sugars | 73.6 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7158 mg | 152% | |
*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.
