Vegetable Garbanzo Chili
Warm up your kitchen with this hearty and flavorful Vegetable Garbanzo Chili, a vibrant plant-based twist on the classic comfort dish. Packed with protein-rich garbanzo beans (chickpeas) and black beans, this recipe delivers bold flavors with a medley of fresh vegetables like carrots, bell peppers, and celery, simmered in a fragrant blend of chili powder, cumin, and paprika. The addition of sweet corn and a rich tomato base enhances its texture and depth, while fresh cilantro and zesty lime wedges brighten every bowl. This one-pot chili is ready in under an hour, making it a perfect weeknight meal that’s as nutritious as it is satisfying. Ideal for vegans, vegetarians, or anyone craving wholesome comfort food, this recipe is a delicious way to enjoy meat-free dining at its best.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper (any color)
- 2 medium, chopped carrot
- 2 medium, chopped celery stalks
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 3 cups vegetable broth
- 15 ounces garbanzo beans (chickpeas), cooked and rinsed
- 15 ounces black beans, cooked and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell pepper, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, vegetable broth, garbanzo beans, black beans, and corn to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Stir well, ensuring the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt or spices if needed.
Serve the chili hot, garnished with fresh cilantro if desired, and accompanied by lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5505 mg | 239% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 110.9 g | 396% | |
| Total Sugars | 93.8 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 7984 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.
