Excellent Vegetarian Chili

Warm up your table with this hearty and flavorful "Excellent Vegetarian Chili," a plant-based twist on a classic comfort food that satisfies even the most devoted chili enthusiasts. Bursting with vibrant vegetables like bell peppers, zucchini, and carrots, and packed with protein-rich black beans, kidney beans, and pinto beans, this chili delivers a wholesome, well-rounded meal in every bowl. A harmonious blend of bold spices—chili powder, smoked paprika, cumin, and coriander—infuses each bite with smoky, savory depth, while a hint of red pepper flakes offers optional heat. Ready in just an hour, this one-pot wonder is an ideal weeknight dinner or game-day crowd-pleaser. Garnish with fresh cilantro and lime for a zesty finish, and serve it alongside crusty bread or crunchy tortilla chips for the ultimate vegetarian chili experience.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic
• 2 large (any color), diced bell peppers
• 2 medium, diced carrot
• 2 stalks, diced celery
• 1 medium, diced zucchini
• 28 ounces (1 can) diced tomatoes
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1.5 cups (or 1 can, rinsed and drained) cooked black beans
• 1.5 cups (or 1 can, rinsed and drained) cooked kidney beans
• 1.5 cups (or 1 can, rinsed and drained) cooked pinto beans
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1.25 teaspoons (adjust to taste) salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon (optional for heat) red pepper flakes
• 2 tablespoons, chopped (for garnish) fresh cilantro
• 1 medium (for serving) lime wedges

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes, until it becomes translucent.

Step 3

Stir in the minced garlic, bell peppers, carrot, celery, and zucchini. Sauté for an additional 5-7 minutes until the vegetables begin to soften.

Step 4

Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well and cook for 1-2 minutes to toast the spices.

Step 5

Mix in the diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low.

Step 6

Add the black beans, kidney beans, and pinto beans. Stir to combine all the ingredients.

Step 7

Cover the pot with a lid and let the chili simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste the chili and adjust seasoning as needed. Add more salt, chili powder, or red pepper flakes according to your preference.

Step 9

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice. Pair with crusty bread or tortilla chips if desired.

Nutrition Facts

Serving size	4050.6 grams (4050.6g)

Amount per serving	% Daily Value*
Calories	3055

Total Fat 47.10g	60%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 8540mg	371%
Total Carbohydrate 519.80g	189%
Dietary Fiber 167.90g	600%
Total Sugars 75.80g
Protein 165.50g	331%

Vitamin D 0IU	0%
Calcium 1133mg	87%
Iron 56mg	311%
Potassium 11065mg	235%

*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: 13.4%

Protein: 20.9%

Carbs: 65.7%