Vegetarian Black Bean Chili
Warm up with a hearty and flavorful bowl of Vegetarian Black Bean Chili, a comforting plant-based dish packed with wholesome ingredients and vibrant spices. This easy-to-make chili features protein-rich black beans, sweet corn, and a medley of sautéed vegetables like onion, bell pepper, and carrot, all simmered in a savory tomato and vegetable broth base. Spiced with smoky paprika, earthy cumin, and a hint of optional cayenne for heat, this chili delivers bold, satisfying flavors without any meat. Ready in under an hour, it’s perfect for busy weeknights or meal prepping. Top with fresh cilantro and a squeeze of lime for a refreshing finish, and serve it with crusty bread or over rice for a complete, crowd-pleasing meal. Suitable for vegans and vegetarians, this one-pot recipe is as healthy as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned, with juice)
- 2 cups vegetable broth
- 30 ounces black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and carrot. Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.
Mix in the tomato paste and cook for 1 minute, allowing it to blend with the spices.
Pour in the diced tomatoes (with their juice) and vegetable broth, stirring to combine.
Add the black beans, corn, salt, and black pepper. Stir everything together.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with more salt or spices if needed.
Remove from heat and serve hot. Garnish with chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 85.4 g | 305% | |
| Total Sugars | 63.9 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 6519 mg | 139% | |
*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.
