Easy Spicy Vegetarian Chili

Warm up any weeknight with this Easy Spicy Vegetarian Chili, a hearty, plant-based recipe packed with bold flavors and nutrient-rich ingredients. Loaded with protein-rich black beans and kidney beans, sweet bursts of corn, and an array of colorful veggies like bell peppers and jalapeño, this one-pot wonder delivers a satisfying kick. A blend of chili powder, cumin, and smoked paprika infuses the dish with smoky, spicy depth, while a bright touch of lime juice and fresh cilantro keeps it vibrant. Ready in under an hour and perfect for meal prepping, this vegetarian chili is both wholesome and customizable—add crushed red pepper for more heat or serve with your favorite toppings like avocado or grated cheese. It’s the ultimate comforting yet easy-to-make dinner for spice lovers!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 large jalapeño, finely chopped
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cans canned diced tomatoes (14 oz each)
• 2 cans canned black beans, drained and rinsed (15 oz each)
• 1 can canned kidney beans, drained and rinsed (15 oz each)
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 cup frozen corn
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, red bell pepper, green bell pepper, and jalapeño to the pot. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the tomato paste and stir it into the vegetables. Cook for 1-2 minutes to deepen the flavor.

Step 5

Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine.

Step 6

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).

Step 7

Bring the chili to a gentle boil, then lower the heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally.

Step 8

Add the frozen corn and lime juice to the chili. Continue cooking for 5 more minutes.

Step 9

Taste and adjust the seasoning if needed.

Step 10

Serve hot, garnished with chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	3544.8 grams (3544.8g)

Amount per serving	% Daily Value*
Calories	2175

Total Fat 45.80g	59%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 7498mg	326%
Total Carbohydrate 363.20g	132%
Dietary Fiber 108.40g	387%
Total Sugars 60.50g
Protein 104.10g	208%

Vitamin D 0IU	0%
Calcium 830mg	64%
Iron 38mg	208%
Potassium 7122mg	152%

*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.

Source of Calories

Fat: 18.1%

Protein: 18.3%

Carbs: 63.7%