Vegetarian Pantry Chili
Whip up a hearty and satisfying bowl of Vegetarian Pantry Chili, the perfect one-pot meal for busy weeknights or cozy weekends. Bursting with flavor from a blend of chili powder, smoked paprika, and cumin, this easy recipe makes use of pantry essentials like canned beans, diced tomatoes, and sweet corn, along with a touch of rich tomato paste for depth. In just 40 minutes, you'll have a warm, comforting dish that's completely meat-free yet packed with protein and fiber. Top it off with your favorite garnishes, such as shredded cheese, creamy avocado, or a dollop of sour cream, for a personalized touch. Whether you're looking for a quick dinner idea or meal-prep inspiration, this vegetarian chili is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained canned corn
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons canned tomato paste
- optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir to combine, letting the spices toast for about 30 seconds.
Pour in the canned diced tomatoes and stir in the tomato paste until fully mixed.
Add the black beans, kidney beans, and corn to the pot.
Stir in the vegetable broth and season with salt and black pepper.
Bring the mixture to a simmer and let it cook uncovered for 20-25 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Serve the chili hot, topped with your choice of cheese, sour cream, chopped cilantro, or avocado.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 15.4 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1713 mg | 36% | |
*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.
