Vegetable Chili
Cozy up with a hearty bowl of Vegetable Chili, a vibrant and nutritious twist on the classic comfort food. Brimming with a colorful medley of fresh veggies like zucchini, bell peppers, and carrots, this chili is perfectly spiced with chili powder, cumin, and paprika, delivering a rich, smoky flavor in every bite. Protein-packed black beans, kidney beans, and sweet corn combine to make this dish both filling and satisfying, while a simmer in savory vegetable broth ensures a deeply flavorful base. Quick to prep in just 15 minutes and simmered to perfection in under an hour, this one-pot recipe is ideal for weeknight dinners or make-ahead meals. Customize your bowl with toppings like creamy avocado, sharp shredded cheese, or a dollop of tangy sour cream for the ultimate vegetarian chili experience. Perfect for feeding a crowd, warming up on chilly days, or adding bold flavor to your meal rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned corn, drained
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrot. Cook for 5-7 minutes until the veggies are softened.
Stir in the zucchini and minced garlic, cooking for another 2-3 minutes.
Add the canned diced tomatoes, black beans, kidney beans, corn, and tomato paste to the pot. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well.
Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed.
Serve hot, topped with your choice of cilantro, avocado, shredded cheese, or sour cream.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7619 mg | 331% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 92.5 g | 330% | |
| Total Sugars | 72.7 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 7327 mg | 156% | |
*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.
