Ultimate Veggie Chili
Dive into a bowl of hearty, flavor-packed comfort with this Ultimate Veggie Chili, the perfect plant-based twist on a classic favorite. Brimming with vibrant diced vegetables like carrots, zucchini, and bell peppers, this chili gets its richness and depth from a savory blend of spices, including chili powder, cumin, and smoked paprika. Hearty black beans, kidney beans, and pinto beans add protein and texture, while a splash of vegetable broth ties it all together. Finished with a touch of sweetness from frozen corn and customizable garnishes like fresh cilantro, sour cream, and shredded cheddar, this one-pot dish is ideal for busy weeknights, meal prep, or game-day gatherings. Whether you're vegan, vegetarian, or just looking for a flavorful meatless meal, this quick and easy chili recipe will become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and finely chopped (optional)
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream or 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, bell peppers, and carrots. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the zucchini, garlic, and jalapeño (if using) and cook for another 2-3 minutes.
Add the diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans to the pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Stir in the frozen corn and let it cook for another 5 minutes.
Taste and adjust seasonings as needed. Add more salt or spices if desired.
Serve hot, garnished with fresh cilantro, sour cream or yogurt, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 15.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1518 mg | 32% | |
*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.
