Tasty Vegetarian Chili
Warm up your kitchen with this hearty and satisfying Tasty Vegetarian Chili, a plant-based powerhouse packed with vibrant flavors and wholesome ingredients. This easy-to-make chili combines tender diced vegetables, three varieties of protein-rich beans—kidney, black, and pinto—and the smokiness of chili powder, cumin, and paprika to create a comforting one-pot meal. Simmered until perfectly thick and flavorful, this vegan chili gets an extra pop of sweetness from frozen corn and optional tangy freshness with cilantro and lime wedges. Perfect for busy weeknights or game-day gatherings, this recipe is ready in under an hour and serves up to six, making it ideal for feeding a crowd or meal prepping for the week. Whether you're a vegetarian or simply looking to enjoy a nutritious, meat-free dish, this chili will become your go-to for deliciously satisfying comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, canned
- 15 ounces kidney beans, canned and drained
- 15 ounces black beans, canned and drained
- 15 ounces pinto beans, canned and drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional)
- 4 pieces lime wedges (for serving, optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, sauté the diced onion, green bell pepper, red bell pepper, and carrot for about 5–7 minutes, until they soften.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the tomato paste and stir until evenly combined with the vegetables.
Pour in the canned diced tomatoes, followed by the kidney beans, black beans, and pinto beans.
Stir in the vegetable broth, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking.
Stir in the frozen corn and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning as needed. If desired, stir in the chopped cilantro for extra flavor.
Serve hot, garnished with lime wedges on the side for squeezing over the chili, if desired. Enjoy!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7377 mg | 321% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 100.5 g | 359% | |
| Total Sugars | 54.0 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 7155 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.
