Mean Lean Vegetable Chili

Spice up your dinner table with this "Mean Lean Vegetable Chili," a hearty and vibrant plant-based take on the classic comfort food. Packed with an irresistible medley of fresh vegetables like zucchini, red bell pepper, and carrots, this chili is elevated by bold spices like smoked paprika, cumin, and chili powder, delivering layers of flavor in every bite. Protein-rich black and kidney beans, tender corn kernels, and a robust tomato base combine to create a filling one-pot meal that's perfect for chilly evenings. Ready in under an hour and loaded with fiber, this vegan chili is as nutritious as it is delicious. Serve it with optional toppings like diced avocado, fresh cilantro, and a squeeze of lime for a customizable, crowd-pleasing dish that will delight vegetarians and meat-eaters alike.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 large carrot, diced
• 1 medium jalapeño pepper, deseeded and finely chopped
• 28 ounces crushed tomatoes, canned
• 15 ounces black beans, canned, drained and rinsed
• 15 ounces kidney beans, canned, drained and rinsed
• 1 cup vegetable broth
• 1 cup frozen corn kernels
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium avocado, diced (optional, for topping)
• 2 tablespoons fresh cilantro, chopped (optional, for topping)
• 4 pieces lime wedges (optional, for serving)

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 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced red bell pepper, zucchini, carrot, and jalapeño. Cook for 5-6 minutes, stirring occasionally, until the veggies begin to soften.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom.

Step 6

Pour in the crushed tomatoes and vegetable broth, stirring everything to combine.

Step 7

Add the black beans, kidney beans, and corn kernels to the pot. Bring the mixture to a gentle boil.

Step 8

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

Step 9

Taste and adjust seasoning as needed.

Step 10

Serve hot, garnished with optional toppings such as diced avocado, chopped cilantro, and a squeeze of lime. Enjoy!

Nutrition Facts

Serving size	3085.6 grams (3085.6g)

Amount per serving	% Daily Value*
Calories	2020

Total Fat 61.90g	79%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5554mg	241%
Total Carbohydrate 320.70g	117%
Dietary Fiber 99.20g	354%
Total Sugars 73.70g
Protein 80.70g	161%

Vitamin D 0IU	0%
Calcium 754mg	58%
Iron 35mg	192%
Potassium 7369mg	157%

*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: 25.8%

Protein: 14.9%

Carbs: 59.3%