Vegetarian Chili Recipe

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This hearty vegetarian chili is a comforting and nutritious dish that’s packed with flavor. Loaded with a variety of beans, vegetables, and spices, this chili is perfect for a cozy dinner or a game day gathering. Serve it with cornbread or over rice for a satisfying meal that everyone will love, whether they follow a vegetarian diet or not.

Difficulty: Easy
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cooking Temp: Medium heat
Estimated Cost: $15
Calories: 250 kcal per serving
Best Season: Year-round

Description

This vegetarian chili is a delicious and filling dish that combines a colorful array of vegetables and beans simmered in a rich, spiced tomato base. It’s not only a fantastic way to use up pantry staples, but it’s also a versatile recipe that can be customized to your liking. With its bold flavors and satisfying texture, this chili is sure to become a staple in your meal rotation. Perfect for meal prep, leftovers taste even better the next day!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the oil: In a large pot over medium heat, heat the olive oil. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the vegetables: Stir in the bell pepper, carrots, and zucchini. Cook for an additional 5-7 minutes, until the vegetables begin to soften.
3. Combine the ingredients: Add the diced tomatoes (with juices), black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all the ingredients.
4. Add the broth: Pour in the vegetable broth and bring the chili to a boil. Reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
5. Serve: Remove from heat and ladle the chili into bowls. Garnish with fresh cilantro and serve hot.

Nutrition Facts (per serving)

• Calories: 250 kcal
• Calories from Fat: 70 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 600mg
• Total Carbohydrate: 39g
• Dietary Fiber: 10g
• Sugars: 6g
• Protein: 10g
• Vitamin A: 2000 IU
• Vitamin C: 30 mg
• Calcium: 80 mg
• Iron: 3 mg

Notes

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
• Customization: Feel free to add or substitute vegetables based on your preferences, such as sweet potatoes, mushrooms, or spinach. You can also adjust the spice level by adding diced jalapeños or cayenne pepper.
• Serving Suggestion: Serve the chili with toppings like shredded cheese, avocado slices, sour cream, or tortilla chips for added texture and flavor.