Vegetarian Chile

Nutriscore Rating: 85/100

Warm up with a hearty and flavor-packed bowl of Vegetarian Chile, a one-pot wonder that's as nutritious as it is satisfying. This recipe combines a medley of colorful vegetables, including diced onions, bell peppers, carrots, and jalapeños, with protein-rich black and kidney beans for a plant-based meal that doesn’t compromise on taste. The smoky blend of chili powder, cumin, smoked paprika, and coriander infuses the dish with bold, Southwestern-inspired flavors. Simmered to perfection with diced tomatoes, vegetable broth, and a touch of tomato paste, this veggie chili achieves the ideal balance of savory and spicy in just under an hour. Serve it with your favorite toppings, like creamy avocado slices, fresh cilantro, or a dollop of tangy sour cream, for a customizable dish everyone will love. Perfect for meal prep or cozy weeknight dinners, this Vegetarian Chile is a true crowd-pleaser packed with wholesome, feel-good ingredients!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 2 cans diced tomatoes (14-ounce cans)
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 large avocado, sliced (optional, for garnish)
• 0.5 cup sour cream or Greek yogurt (optional, for serving)

📝 Instructions

9 steps

1. Heat the olive oil over medium heat in a large pot or Dutch oven.

2. Add the diced onion, red bell pepper, carrot, garlic, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened.

3. Stir in the chili powder, ground cumin, smoked paprika, and ground coriander. Cook for 1 minute to toast the spices.

4. Add the diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir well to combine.

5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

6. Stir in the black beans, kidney beans, and frozen corn. Season with salt and black pepper to taste.

7. Continue to simmer for another 15 minutes, allowing the flavors to meld together.

8. Taste and adjust seasoning if needed. Remove from heat.

9. Serve the chili hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt if desired.

Nutrition Facts

1 serving (2348.2g)

Calories		1974
% Daily Value*
Total Fat		86.6 g	111%
	Saturated Fat	22.0 g	110%
	Polyunsaturated Fat	2.7 g
Cholesterol		60 mg	20%
Sodium		3886 mg	169%
Total Carbohydrate		244.5 g	89%
	Dietary Fiber	80.9 g	289%
	Total Sugars	32.4 g
Protein		69.7 g	139%
Vitamin D		0.0 mcg	0%
Calcium		669 mg	51%
Iron		26.2 mg	146%
Potassium		5380 mg	114%

*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.

Source of Calories

Fat: 779 cal (38.3%%)

Protein: 278 cal (13.7%%)

Carbs: 978 cal (48.0%%)