Vegetarian Chilli Con Carne
Indulge in the hearty and wholesome flavors of our Vegetarian Chilli Con Carne, a plant-based twist on the classic comfort food. Packed with vibrant vegetables like bell peppers, carrots, and celery, this smoky, spiced chili features the perfect blend of kidney beans and black beans for a satisfying, protein-rich meal. Infused with aromatic spices such as cumin, paprika, and chili powder, and finished with a touch of dark chocolate for an irresistible depth of flavor, this one-pot wonder is ideal for busy weeknights or cozy gatherings. Ready in just over an hour, this healthy and flavorful dish can be served on its own or with toppings like fresh cilantro, avocado slices, or grated cheese. Whether you're vegetarian or simply looking for a meat-free option, this easy vegetarian chili will be a hit!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 3 minced garlic cloves
- 1 medium, diced carrot
- 2 chopped celery stalks
- 2 400g cans canned chopped tomatoes
- 1 400g can, drained and rinsed kidney beans
- 1 400g can, drained and rinsed black beans
- 2 tablespoons tomato paste
- 250 milliliters vegetable broth
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams, finely chopped dark chocolate
- 2 tablespoons, chopped fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, green bell pepper, minced garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
Stir in the ground cumin, chili powder, paprika, ground coriander, dried oregano, salt, and black pepper. Cook for another 2 minutes until fragrant.
Add the canned chopped tomatoes, kidney beans, black beans, tomato paste, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30 minutes, stirring occasionally.
Uncover and continue to simmer for an additional 10 minutes or until the chili has thickened to your desired consistency.
Stir in the chopped dark chocolate until melted and fully incorporated into the chili.
Remove from heat and garnish with fresh cilantro.
Serve hot with optional toppings like sour cream, avocado slices, or grated cheese.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 6894 mg | 300% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 81.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6035 mg | 128% | |
*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.
