Vegetarian Chili from the Gene Autry Museum of Western Heritage
Transport your taste buds to the Wild West with this hearty and satisfying Vegetarian Chili from the Gene Autry Museum of Western Heritage. Bursting with robust flavors, this plant-based chili combines tender vegetables, protein-packed black and kidney beans, and a medley of warm spices like chili powder, smoked paprika, and cumin. Fire-roasted diced tomatoes and a splash of vegetable broth create a rich, savory base, while vibrant pops of sweet corn add a delightful contrast. Perfect for cozy nights or casual gatherings, this one-pot recipe is easy to prepare in under an hour and can be customized with fresh cilantro and a squeeze of lime for a zesty finish. Whether you're a vegetarian or simply chili-curious, this dish is sure to become a family favorite that celebrates the depth of southwestern flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 1 large carrot, peeled and diced
- 4 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime lime wedges for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the bell peppers, carrot, and garlic. Cook for an additional 5 minutes until the vegetables begin to soften.
Sprinkle the chili powder, ground cumin, smoked paprika, and oregano over the vegetables. Stir well to coat and cook for 1-2 minutes until fragrant.
Pour in the fire-roasted diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and frozen corn to the pot. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
Season with salt and black pepper to taste.
If desired, garnish with fresh chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 14.4 g | 52% | |
| Total Sugars | 11.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1207 mg | 26% | |
*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.
