Vegetable Chili 1970
Take a flavorful trip back in time with Vegetable Chili 1970, a nostalgic, plant-based masterpiece bursting with vibrant colors and hearty textures. This classic recipe combines sautéed onions, bell peppers, zucchini, carrots, and sweet corn with protein-packed black and kidney beans, all simmered in a rich tomato and vegetable broth infused with bold spices like chili powder, cumin, and paprika. Perfect for cozy dinners or meal prep, this vegan chili is easy to make in under an hour and delivers a satisfying, warming bowl of comfort with every bite. Garnished with fresh cilantro and a squeeze of lime, it’s as wholesome as it is delicious—ideal for weeknights, potlucks, or anytime you’re craving a nutritious, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced bell peppers (red and green)
- 3 minced garlic cloves
- 1 large, diced carrot
- 1 medium, diced zucchini
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces cooked black beans
- 15 ounces cooked kidney beans
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup (fresh or frozen) corn kernels
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 cut into wedges for serving lime
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers to the pot, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes.
Add the diced zucchini and cook for 2 minutes until slightly softened.
Push the vegetables to the side of the pot and add the tomato paste. Stir the tomato paste for 1-2 minutes to caramelize slightly, then mix with the vegetables.
Pour in the canned diced tomatoes and vegetable broth, then stir to combine.
Add the black beans, kidney beans, ground cumin, chili powder, paprika, oregano, salt, and black pepper. Stir well to distribute the spices.
Bring the chili to a slight boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally.
Add the corn kernels during the last 5 minutes of cooking and stir to heat through.
Taste and adjust the seasoning with additional salt or spices if needed.
Serve hot, garnished with fresh cilantro and a wedge of lime on the side. Enjoy your hearty Vegetable Chili 1970!
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6637 mg | 289% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 107.7 g | 385% | |
| Total Sugars | 82.5 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 8013 mg | 170% | |
*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.
