Two Bean Chili Vegetarian
Warm, hearty, and packed with plant-based protein, this Two Bean Chili Vegetarian is a comforting dish that's as nutritious as it is delicious. Featuring a vibrant medley of black beans, kidney beans, and colorful vegetables like bell peppers and carrots, each spoonful is bursting with rich, smoky flavors from chili powder, smoked paprika, and a hint of cayenne pepper. Perfect for weeknight dinners or meal prep, this recipe comes together in under an hour and delivers six satisfying servings. Whether you garnish it with fresh cilantro or enjoy it as-is, this vegetarian chili is a crowd-pleaser that’s both wholesome and easy to make. A must-try for chili lovers seeking a meat-free twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced carrot
- 28 ounces canned diced tomatoes
- 2 tablespoons canned tomato paste
- 2 cups vegetable broth
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-5 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for 1 minute, stirring often to prevent burning.
Add the diced red bell pepper, green bell pepper, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Allow the spices to toast for 1 minute to enhance their flavor.
Add the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the drained and rinsed black beans and kidney beans. Reduce the heat to low and continue to simmer for another 20 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
Once the chili has thickened and the flavors have developed, remove it from the heat.
Ladle the chili into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 109.4 g | 391% | |
| Total Sugars | 52.4 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 7290 mg | 155% | |
*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.
