Hearty Veggie Chili

Warm up your soul with this Hearty Veggie Chili, a wholesome, flavor-packed dish that’s perfect for family dinners or cozy nights in. Loaded with colorful vegetables like zucchini, bell peppers, carrots, and celery, this plant-based chili is as nutritious as it is satisfying. Protein-rich kidney and black beans, sweet bursts of corn, and an aromatic medley of spices—chili powder, smoked paprika, and cumin—come together to create a bold and comforting meal. Simmered to perfection in a savory tomato and vegetable broth base, this chili is thick, hearty, and bursting with flavor. Ready in just an hour, it’s an easy one-pot recipe ideal for meal prep and can easily be customized to suit your heat preferences. Serve it hot with a sprinkle of fresh cilantro for the ultimate vegetarian comfort food experience.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 4 garlic cloves, minced
• 2 14-ounce cans canned diced tomatoes
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned corn, drained
• 2 cups vegetable broth
• 3 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup fresh cilantro, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

Step 2

Stir in the red and yellow bell peppers, carrots, celery, and zucchini. Cook for an additional 5-7 minutes until vegetables are tender.

Step 3

Add minced garlic and cook until fragrant, about 1 minute.

Step 4

Stir in the canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth.

Step 5

Add tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper. Stir to combine all the ingredients well.

Step 6

Bring the chili to a simmer over medium-high heat, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.

Step 7

After 30 minutes, uncover and taste, adjusting seasonings if needed.

Step 8

Once the chili is thickened and all vegetables are tender, remove from heat.

Step 9

Serve the veggie chili hot, garnished with fresh cilantro. Enjoy your hearty, homemade veggie chili!

Nutrition Facts

Serving size	3814.3 grams (3814.3g)

Amount per serving	% Daily Value*
Calories	2342

Total Fat 69.70g	89%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 7930mg	345%
Total Carbohydrate 373.10g	136%
Dietary Fiber 106.20g	379%
Total Sugars 93.30g
Protein 91.10g	182%

Vitamin D 0IU	0%
Calcium 1009mg	78%
Iron 37mg	204%
Potassium 9143mg	195%

*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: 25.3%

Protein: 14.7%

Carbs: 60.1%