Tomato Chili

Warm, hearty, and bursting with bold flavors, this Tomato Chili is a plant-based comfort food classic that’s perfect for weeknight dinners or game-day gatherings. Packed with protein-rich black and kidney beans, vibrant bell peppers, and a rich medley of spices like smoky paprika, cumin, and chili powder, this vegetarian chili delivers a satisfying depth of flavor in every bite. Crushed and diced tomatoes form the base of this dish, creating a thick, stew-like consistency that pairs beautifully with the gentle heat of cayenne pepper. Ready in just 50 minutes, it’s a quick, wholesome meal that serves six and can be easily customized with toppings like fresh cilantro, a dollop of sour cream, or a squeeze of zesty lime. Perfect for those seeking a flavorful, crowd-pleasing chili recipe that’s as nourishing as it is delicious.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 28 ounces canned crushed tomatoes
• 14.5 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons sour cream (optional, for serving)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced red and green bell peppers and cook for 5 minutes, stirring occasionally, until they are slightly tender.

Step 5

Stir in the ground cumin, chili powder, paprika, oregano, and cayenne pepper. Toast the spices for 1-2 minutes to release their flavors.

Step 6

Pour in the canned crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine.

Step 7

Add the drained and rinsed black beans and kidney beans. Mix everything together thoroughly.

Step 8

Season the chili with salt and ground black pepper. Stir and bring the mixture to a gentle boil.

Step 9

Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.

Step 10

Taste the chili and adjust seasoning if needed.

Step 11

Serve the tomato chili hot, garnished with chopped fresh cilantro, a dollop of sour cream, and lime wedges if desired.

Nutrition Facts

Serving size	3011.3 grams (3011.3g)

Amount per serving	% Daily Value*
Calories	1790

Total Fat 54.90g	70%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 6.90g
Cholesterol 23mg	8%
Sodium 5994mg	261%
Total Carbohydrate 274.80g	100%
Dietary Fiber 89.10g	318%
Total Sugars 68.80g
Protein 73.00g	146%

Vitamin D 0IU	0%
Calcium 876mg	67%
Iron 32mg	180%
Potassium 7269mg	155%

*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: 26.2%

Protein: 15.5%

Carbs: 58.3%