Insanely Easy Vegetarian Chili

Warm up your weeknight dinners with this "Insanely Easy Vegetarian Chili"—a hearty, flavor-packed dish that's ready in just 40 minutes! Bursting with wholesome ingredients like black beans, kidney beans, vibrant bell peppers, and sweet corn, this chili offers a rich, smoky depth thanks to a medley of spices, including chili powder, cumin, and paprika. Perfect for vegans and vegetarians alike, it's a one-pot wonder that’s as satisfying as it is simple to prepare. Customize it with your favorite toppings like fresh cilantro, shredded cheese, or a dollop of sour cream for a meal that's sure to please everyone at the table. Whether you're meal prepping for the week or seeking a comforting crowd-pleaser, this vegetarian chili is your go-to for bold, zesty flavors with minimal effort!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 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
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 2 14-ounce cans canned diced tomatoes
• 1 cup vegetable broth
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or vegan substitute (optional, for garnish)
• 0 shredded cheese or vegan substitute (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, and green bell pepper. Sauté for 5-7 minutes, until the onion is translucent and the peppers are softened.

Step 3

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

Step 4

Add the chili powder, ground cumin, paprika, oregano, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

Step 5

Mix in the tomato paste and cook for 1 minute to enhance its flavor.

Step 6

Add the diced tomatoes and vegetable broth to the pot. Stir to combine.

Step 7

Add the black beans, kidney beans, and frozen corn kernels. Stir well and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Once the chili has thickened and the flavors have melded together, remove from heat.

Step 11

Serve hot, garnished with fresh cilantro, sour cream or vegan substitute, and shredded cheese or vegan substitute if desired.

Nutrition Facts

Serving size	2597.2 grams (2597.2g)

Amount per serving	% Daily Value*
Calories	2013

Total Fat 77.10g	99%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 10.20g
Cholesterol 61mg	20%
Sodium 5731mg	249%
Total Carbohydrate 265.00g	96%
Dietary Fiber 84.20g	301%
Total Sugars 59.90g
Protein 80.60g	161%

Vitamin D 6IU	30%
Calcium 942mg	72%
Iron 31mg	174%
Potassium 6125mg	130%

*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: 33.4%

Protein: 15.5%

Carbs: 51.1%