Vegetarian Chili Emeril Lagasse
Packed with vibrant vegetables, hearty beans, and a medley of bold spices, Emeril Lagasse's Vegetarian Chili is the perfect comfort food for meatless meals. This one-pot dish combines sautéed onions, bell peppers, carrots, and garlic with chili powder, cumin, and paprika for a rich, smoky flavor. A trio of black, kidney, and pinto beans adds substance, while canned tomatoes and vegetable broth create a savory base. Finished with a touch of corn for sweetness and optional fresh cilantro and lime for brightness, this chili is a satisfying, nutritious option that's ready in just an hour. Perfect for weeknight dinners or meal prep, this vegetarian chili is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 medium Carrots, peeled and diced
- 4 cloves Garlic, minced
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Tomato paste
- 28 ounces Canned diced tomatoes, with juices
- 2 cups Vegetable broth
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 1 cup Frozen corn kernels
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 lime Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well and cook for an additional 1–2 minutes until fragrant.
Stir in the tomato paste, then add the canned diced tomatoes (with their juices) and the vegetable broth. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally.
Add the black beans, kidney beans, pinto beans, and frozen corn to the pot. Stir well to combine.
Simmer the chili on low heat for another 15–20 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
Taste and adjust seasoning if necessary, adding more salt or spices to suit your preference.
Serve hot in bowls, garnished with chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8455 mg | 368% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 109.0 g | 389% | |
| Total Sugars | 77.4 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 8116 mg | 173% | |
*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.
