Veggieful Oven Baked Chili
Bursting with color, flavor, and hearty plant-based goodness, this Veggieful Oven Baked Chili is the perfect comfort food for any occasion. Packed with nutrient-rich vegetables like zucchini, red bell peppers, and carrots, along with protein-packed black and kidney beans, this one-pot wonder is both delicious and satisfying. The combination of smoky paprika, cumin, and chili powder infuses the dish with bold, zesty flavors, while slow baking in the oven deepens the richness of the tomato base. Ready in just over an hour with minimal prep work, this chili is a fantastic make-ahead meal for busy weeknights or meal-prep Sundays. Serve it with fresh cilantro and gooey cheese (or a vegan alternative) for a wholesome, crowd-pleasing dish that’s big on flavor and easy to customize. Perfect for vegetarians, vegans, or anyone looking for a hearty, healthy dinner option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn kernels, drained
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese or vegan cheese (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add the onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the red bell pepper, zucchini, and garlic. Cook for another 3-4 minutes until fragrant.
Add the canned diced tomatoes, black beans, kidney beans, corn, and tomato paste. Stir well to combine.
Sprinkle in the chili powder, cumin, smoked paprika, ground coriander, oregano, salt, and black pepper. Stir everything together to coat the vegetables and beans in the spices.
Pour in the vegetable broth and mix thoroughly.
Bring the mixture to a gentle simmer over medium heat, then cover the pot with its lid.
Carefully transfer the pot to the preheated oven and bake for 60 minutes. Stir the chili halfway through to ensure the flavors are well-distributed.
After baking, remove the pot from the oven and let it rest for 5 minutes.
Serve the chili warm, garnished with fresh cilantro and optional shredded cheese or vegan cheese.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 7476 mg | 325% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 68.6 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1213 mg | 93% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7310 mg | 156% | |
*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.
