Mothers 1 Vegetarian Chili

Warm, hearty, and brimming with vibrant vegetables and bold spices, Mother's 1 Vegetarian Chili is the ultimate comfort food for any occasion. This plant-based chili combines a medley of nutrient-packed ingredients, including black beans, kidney beans, and sweet corn, simmered to perfection in a rich tomato and vegetable broth. Aromatic spices like smoked paprika, chili powder, and cumin add depth and complexity, while fresh cilantro and a squeeze of lime elevate each bowl with a zesty finish. Ready in just under an hour and perfect for meal prep, this easy vegetarian chili recipe is both wholesome and flavor-packed, making it an ideal choice for busy weeknights or cozy gatherings. Pair it with cornbread or serve on its own—this crowd-pleaser is sure to satisfy!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 bell peppers (any color), diced
• 4 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1.5 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 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, bell peppers, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.

Step 3

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

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

Step 5

Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and frozen corn kernels to the pot. Stir well.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Taste and adjust seasoning as needed, adding more salt or spices if desired.

Step 9

Serve the chili hot, garnished with fresh cilantro if desired. Add a squeeze of lime for brightness before eating.

Nutrition Facts

Serving size	2839.5 grams (2839.5g)

Amount per serving	% Daily Value*
Calories	1893

Total Fat 64.00g	82%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 4283mg	186%
Total Carbohydrate 269.60g	98%
Dietary Fiber 83.90g	300%
Total Sugars 63.20g
Protein 75.40g	151%

Vitamin D 0IU	0%
Calcium 754mg	58%
Iron 28mg	154%
Potassium 6417mg	137%

*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: 29.4%

Protein: 15.4%

Carbs: 55.1%