Vegetable Chili Ii
Warm up your weeknight dinners with Vegetable Chili II, a hearty and flavorful plant-based dish packed with wholesome veggies and bold spices. This easy-to-make chili features a colorful medley of sautéed onion, red bell pepper, zucchini, and carrot, combined with protein-rich kidney and black beans for a filling, meatless meal. Simmered in a robust tomato base spiced with chili powder, cumin, and paprika, this recipe delivers a comforting depth of flavor in just under an hour. Perfect for a crowd, this one-pot wonder is ideal for meal prep, and it’s even more delicious when topped with fresh cilantro and a squeeze of lime. Serve it with crusty bread, tortilla chips, or fluffy rice for a satisfying vegan dinner that will warm you from the inside out.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 28 ounces canned diced tomatoes
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 8 ounces canned tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, zucchini, and carrot. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes (along with their juices), tomato sauce, vegetable broth, kidney beans, and black beans to the pot. Stir well to combine.
Mix in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir until the spices are evenly distributed.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Taste and adjust the seasoning as needed, adding more salt or spice if desired.
Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice, if using. Enjoy with crusty bread, tortilla chips, or over rice.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6398 mg | 278% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 55.9 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 6395 mg | 136% | |
*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.
