The Best Vegetarian Chili
Experience pure comfort food bliss with *The Best Vegetarian Chili*, a hearty, flavor-packed recipe that’s perfect for meat-free meals. Loaded with colorful bell peppers, carrots, celery, and two types of beans—black and kidney—this chili is a nutritious powerhouse simmered to perfection in a rich tomato base seasoned with chili powder, cumin, smoked paprika, and oregano. A touch of vegetable broth keeps it irresistibly hearty, while frozen corn adds a pop of sweetness. Ready in just under an hour, this one-pot wonder is ideal for busy weeknights or weekend gatherings. Serve it hot with your favorite toppings like fresh cilantro, sour cream, or shredded cheddar cheese for a customizable chili bowl that’s as satisfying as it is wholesome. Whether you’re vegetarian or simply looking for a crowd-pleasing plant-based option, this recipe promises bold flavor and comforting warmth in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced (use a mix of colors)
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 oz diced tomatoes, canned (with juices)
- 15 oz black beans, canned (rinsed and drained)
- 15 oz kidney beans, canned (rinsed and drained)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream or plain yogurt (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the diced bell peppers, carrot, and celery. Cook for another 5-7 minutes until the vegetables soften slightly.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes (with their juices), vegetable broth, black beans, and kidney beans. Stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
Stir in the frozen corn and cook for an additional 5 minutes until heated through.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the chili hot, garnished with chopped cilantro, sour cream, and shredded cheddar cheese if desired. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6877 mg | 299% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 84.6 g | 302% | |
| Total Sugars | 67.1 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 964 mg | 74% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6932 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.
