Easy to Get Your 5 a Day Vegetarian Chilli

Packed with vibrant vegetables, hearty beans, and bold spices, this Easy to Get Your 5 a Day Vegetarian Chilli is a flavor-filled, nutrient-rich meal that's as comforting as it is wholesome. In just 50 minutes, you'll have a one-pot wonder brimming with warming ingredients like zucchini, sweet corn, carrots, and two types of beans, all simmered in a savory tomato base infused with cumin, chili powder, and smoked paprika. Perfect for weeknight dinners or meal prep, this vegetarian chilli is not only an effortless way to hit your 5-a-day vegetable goal but also completely customizable with optional cilantro and lime for a fresh, zesty finish. Serve it with rice, crusty bread, or enjoy it on its own—a hearty, vegan-friendly dish the whole family will love!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 400 grams canned black beans, drained and rinsed
• 400 grams canned kidney beans, drained and rinsed
• 200 grams frozen or fresh sweet corn
• 250 milliliters vegetable stock
• 0 salt, to taste
• 0 black pepper, to taste
• 2 tablespoons fresh cilantro, chopped (optional, for topping)
• 4 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, red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, until the spices are fragrant.

Step 4

Add the tomato paste and stir well to coat the vegetables.

Step 5

Pour in the canned diced tomatoes, black beans, kidney beans, sweet corn, and vegetable stock. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes. Stir occasionally to prevent sticking.

Step 7

Season with salt and black pepper to taste.

Step 8

Once the chili has thickened and the vegetables are tender, remove it from the heat.

Step 9

Serve hot, topped with fresh cilantro if desired, and a lime wedge on the side for extra zing.

Nutrition Facts

Serving size	(1896.8g)

Amount per serving	% Daily Value*
Calories	1276.9

Total Fat 48.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 8mg	0%
Sodium 2409.2mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 52.4g	0%
Total Sugars 52.0g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 465.2mg	0%
Iron 16.5mg	0%
Potassium 4411.5mg	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: 32.7%

Protein: 13.8%

Carbs: 53.5%