Chunky Vegetarian Chili

Dive into a bowl of hearty comfort with this Chunky Vegetarian Chili, a vibrant and nutritious meal packed with bold flavors and wholesome ingredients. Perfect for a chilly evening or Meatless Monday, this plant-based recipe brims with colorful vegetables like zucchini, bell peppers, and carrots, alongside protein-rich black and kidney beans. Infused with a rich blend of chili powder, cumin, and smoked paprika, this chili offers a burst of smoky warmth in every bite. Simmered to perfection in a tangy tomato base with a touch of lime juice for brightness, it’s as satisfying as it is simple to make. Garnish with fresh cilantro and creamy Greek yogurt for a finishing touch, and enjoy a vegan-friendly dish that’s perfect for meal prep or feeding a crowd.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced bell peppers (red, yellow, or green)
• 1 medium, diced zucchini
• 1 large, diced carrot
• 4 minced garlic cloves
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 15 ounces (drained and rinsed) canned black beans
• 15 ounces (drained and rinsed) canned kidney beans
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon (plus more to taste) salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 tablespoon (optional) lime juice
• 2 tablespoons (optional, for garnish) chopped fresh cilantro
• 2 tablespoons (optional, for garnish) sour cream or plain Greek yogurt

Directions

Step 1

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

Step 2

Add the diced onion, bell peppers, zucchini, and carrot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, until fragrant.

Step 4

Add the diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld.

Step 6

Stir in the corn kernels and cook for an additional 5 minutes.

Step 7

Taste and adjust seasoning with more salt, pepper, or spices as needed.

Step 8

Remove from heat and stir in lime juice, if desired.

Step 9

Serve hot in bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, if using.

Nutrition Facts

Serving size	(3198.5g)

Amount per serving	% Daily Value*
Calories	2454.3

Total Fat 71.3g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 11.8g
Cholesterol 30.9mg	0%
Sodium 9274.7mg	0%
Total Carbohydrate 366.1g	0%
Dietary Fiber 118.0g	0%
Total Sugars 86.1g
Protein 103.4g	0%

Vitamin D 0IU	0%
Calcium 921.0mg	0%
Iron 43.4mg	0%
Potassium 8660.0mg	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: 25.5%

Protein: 16.4%

Carbs: 58.1%