Description
This Easy Vegetarian Chili is a delicious and comforting one-pot meal packed with nutritious vegetables, beans, and flavorful spices. Perfect for a cozy dinner any night of the week!
Ingredients
Scale
Vegetarian Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (14.5 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado
- Chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
- Stir in the garlic, bell pepper, carrots, celery, and zucchini, and cook until the vegetables begin to soften.
- Add black beans, kidney beans, corn, diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Pour in vegetable broth and stir well.
- Bring the chili to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally.
- Taste and adjust seasonings. Serve hot with desired toppings.
Notes
- This chili tastes even better the next day.
- To make it spicy, add diced jalapeño or a pinch of cayenne pepper.
- For a thicker texture, mash some of the beans with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 8g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
