Description
This Easy Vegetarian Chili is a hearty and flavorful one-pot meal packed with a variety of beans, fresh vegetables, and bold spices. Perfect for a quick weeknight dinner or meal prep, it’s a delicious meatless option that’s both satisfying and healthy. The recipe is vegan, gluten-free, and loaded with fiber and protein, making it a nutritious choice for any diet.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
Beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Liquids and Tomato
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth or water
- Juice of 1 lime
Spices and Oil
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- Chopped fresh cilantro
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Aromatics and Vegetables: Stir in minced garlic, diced red and green bell peppers, chopped carrots, celery, and diced zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Beans and Tomatoes: Add black beans, kidney beans, pinto beans, crushed tomatoes, and tomato paste to the pot. Stir to combine thoroughly with the sautéed vegetables.
- Season and Simmer: Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Pour in the vegetable broth or water. Stir well, bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Finish and Serve: Just before serving, stir in the juice of one lime for a fresh, bright finish. Ladle the chili into bowls and garnish with chopped fresh cilantro. Optionally serve with avocado slices, shredded cheese, sour cream, or tortilla chips for added texture and flavor.
Notes
- For a thicker consistency, mash a portion of the beans before adding them to the chili.
- This chili freezes well and often tastes better the next day as flavors meld.
- Feel free to add other vegetables like corn, sweet potato, or cooked quinoa for extra variety and nutrition.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
