Vegetarian Chunky Chili
Warm, hearty, and absolutely packed with flavor, this Vegetarian Chunky Chili is a comforting one-pot meal that’s perfect for busy weeknights or chilly evenings. Brimming with colorful vegetables like bell peppers, carrots, and corn, plus protein-rich black and kidney beans, this plant-based chili is both satisfying and nourishing. A robust blend of chili powder, cumin, smoked paprika, and oregano infuses it with smoky, spicy goodness, while a simmer in crushed tomatoes and vegetable broth deepens the flavors. Ready in just under an hour, this easy vegetarian chili is a crowd-pleaser for meat-eaters and vegetarians alike. Customize it with your favorite toppings—think shredded cheese, creamy avocado, or a dollop of sour cream—and serve it up for an unforgettable bowl of comfort food.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (canned)
- 2 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- n/a optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrots. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Mix in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1–2 minutes, stirring frequently, to toast the spices.
Add the crushed tomatoes, vegetable broth, black beans, kidney beans, and corn to the pot. Stir to combine.
Bring the mixture to a simmer, reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally.
Taste the chili and adjust seasonings if needed. Add more salt, pepper, or spices to your preference.
Serve hot with your choice of optional toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 12.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1157 mg | 25% | |
*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.
