Chantel's Vegetarian Chili

Warm up with Chantel's Vegetarian Chili, a hearty, flavor-packed dish that’s perfect for cozy nights or entertaining a crowd. This vibrant recipe combines a medley of fresh vegetables like zucchini, bell peppers, and carrots with protein-rich black, kidney, and pinto beans for a nutritious, satisfying meal. Infused with bold spices such as chili powder, smoked paprika, and cumin, every bite delivers a smoky, savory kick balanced by the brightness of fresh lime juice and cilantro. Ready in under an hour, this one-pot chili is easy to make, completely plant-based, and customizable with your favorite toppings like avocado, shredded cheese, or sour cream. Pair it with crusty bread or tortilla chips for a comforting dinner that’s both healthy and delicious!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 4 minced garlic cloves
• 1 medium, diced zucchini
• 1 medium, diced carrot
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 15 ounces, rinsed and drained canned black beans
• 15 ounces, rinsed and drained canned kidney beans
• 15 ounces, rinsed and drained canned pinto beans
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 juiced lime

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, or until softened.

Step 3

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

Step 4

Add the diced zucchini and carrot to the pot, stirring to combine. Cook for 3-4 minutes.

Step 5

Stir in the canned diced tomatoes (with juices), tomato paste, black beans, kidney beans, and pinto beans.

Step 6

Pour in the vegetable broth and stir well.

Step 7

Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir to incorporate the spices evenly.

Step 8

Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste test and adjust seasonings if needed.

Step 10

Before serving, stir in the chopped cilantro and lime juice for a fresh, bright finish.

Step 11

Serve hot and garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or extra cilantro.

Nutrition Facts

Serving size	(3339.4g)

Amount per serving	% Daily Value*
Calories	2467.9

Total Fat 64.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 11.9g
Cholesterol 15.9mg	0%
Sodium 10205.5mg	0%
Total Carbohydrate 378.6g	0%
Dietary Fiber 131.2g	0%
Total Sugars 68.3g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 981.2mg	0%
Iron 45.7mg	0%
Potassium 9194.3mg	0%

*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: 22.7%

Protein: 17.9%

Carbs: 59.3%