Vegetarian Homemade Chili
Warm up with a bowl of Vegetarian Homemade Chili, a hearty, plant-based twist on the classic comfort food. Packed with a vibrant medley of fresh vegetables—like red and green bell peppers, carrots, and celery—and three types of beans (kidney, black, and pinto), this recipe is loaded with fiber and rich, satisfying flavors. A blend of chili powder, cumin, smoked paprika, and a hint of cayenne pepper gives this dish its smoky, slightly spicy kick, while a simmer in vegetable broth ensures a deeply savory base. Ready in just an hour, this easy, one-pot chili is perfect for busy weeknights or meal prepping. Garnish with cilantro, avocado, or lime for a fresh, zesty finish. Ideal for vegans, vegetarians, and anyone craving a healthy, protein-packed meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional cayenne pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chopped red and green bell peppers, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and optional cayenne pepper, cooking for about 1 minute to toast the spices.
Add the canned diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, and tomato paste to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Adjust seasoning to taste, adding more salt or spices as desired.
Serve hot with your choice of toppings, such as chopped cilantro, sliced avocado, or a squeeze of lime.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6539 mg | 284% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 109.5 g | 391% | |
| Total Sugars | 68.6 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8048 mg | 171% | |
*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.
