Vegetarian Chilli

Nutriscore Rating: 84/100

Hearty, flavorful, and packed with wholesome ingredients, this Vegetarian Chili is the ultimate comfort food for any occasion. Loaded with a vibrant mix of colorful vegetables, protein-rich black and kidney beans, and sweet bursts of corn, this chili is perfectly seasoned with a blend of smoky chili powder, earthy cumin, and a hint of cayenne for subtle heat. Simmered in a savory tomato base, it delivers a bold and satisfying taste in every spoonful. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or leisurely weekends. Top it off with creamy avocado slices, fresh cilantro, and a squeeze of lime for a zesty finish. Whether you're vegan, vegetarian, or simply looking for a healthy, plant-based meal, this chili is sure to become a family favorite. Perfect for meal prep, gatherings, or cozy nights in, this dish is an easy, nutritious, and delicious option you'll love to revisit!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

23 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 2 medium celery stalk, diced
• 28 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 medium avocado, sliced (optional for garnish)
• 4 pieces lime wedges (optional for serving)

📝 Instructions

11 steps

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

2. Add the diced onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the chilli powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables in the spices.

5. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.

6. Add the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.

7. Add the black beans, kidney beans, and corn. Stir well to combine.

8. Cover the pot and let the chilli simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.

9. Taste and adjust seasonings if necessary. Add more salt or spices as preferred.

10. Remove the pot from heat and let the chilli rest for 5 minutes before serving.

11. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

Nutrition Facts

1 serving (3529.1g)

Calories		2102
% Daily Value*
Total Fat		67.0 g	86%
	Saturated Fat	10.6 g	53%
	Polyunsaturated Fat	4.1 g
Cholesterol		0 mg	0%
Sodium		5663 mg	246%
Total Carbohydrate		333.1 g	121%
	Dietary Fiber	99.4 g	355%
	Total Sugars	77.7 g
Protein		85.6 g	171%
Vitamin D		0.0 mcg	0%
Calcium		859 mg	66%
Iron		30.9 mg	172%
Potassium		8616 mg	183%

*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: 603 cal (26.5%%)

Protein: 342 cal (15.0%%)

Carbs: 1332 cal (58.5%%)