Vegetarian Taco Chili
Packed with vibrant veggies, hearty beans, and aromatic spices, this Vegetarian Taco Chili is the ultimate comfort food fusion for weeknight dinners or casual gatherings. In just under an hour, you’ll transform simple pantry staples like black and kidney beans, crushed tomatoes, and frozen corn into a rich, flavor-packed chili with a Mexican-inspired twist. The warmth of chili powder, smoked paprika, and cumin pairs beautifully with a squeeze of zesty lime juice and fresh cilantro for a bright, refreshing finish. Perfectly versatile, this one-pot dish can be served as is or garnished with your favorite toppings like avocado, shredded cheese, or crunchy tortilla chips. Gluten-free, protein-packed, and bursting with bold flavors, this soul-warming chili is a must-try for vegetarians and meat-lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the crushed tomatoes, black beans, kidney beans, frozen corn, and vegetable broth. Stir well to combine.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally to prevent sticking.
After 25 minutes, remove the lid and stir in the lime juice and fresh cilantro.
Taste and adjust seasoning if necessary. Simmer for another 2-3 minutes uncovered to let the flavors meld.
Serve hot with optional toppings like avocado, shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 65.1 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6668 mg | 142% | |
*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.
