Emeril's South of the Border Veggie Chili with Fixins

Dive into a bowl of bold, zesty flavors with Emeril's South of the Border Veggie Chili with Fixins, a hearty, meatless masterpiece perfect for weeknight dinners or cozy gatherings. Loaded with vibrant veggies like bell peppers, jalapeño, and corn, this chili gets a robust kick from a fragrant spice blend of chili powder, cumin, and smoked paprika. Protein-packed black beans and kidney beans make it filling, while diced tomatoes and vegetable broth create a rich, simmered base. The magic doesn't stop there—garnish each bowl with creamy avocado, tangy sour cream or Greek yogurt, shredded cheddar, and a squeeze of fresh lime. Pair it with crunchy tortilla chips for the ultimate comfort meal. Ready in under an hour, this vegetarian chili is as satisfying as it is flavorful, making it a go-to recipe for chili lovers everywhere!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 small jalapeño, seeded and minced
• 4 cloves garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 28-ounce can diced tomatoes, with juices
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1 cup frozen corn
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large lime, cut into wedges, for serving
• 0.5 cup grated cheddar cheese, for topping
• 0.5 cup sour cream or Greek yogurt, for topping
• 2 cups tortilla chips, for serving
• 1 large avocado, diced, for topping

Directions

Step 1

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

Step 2

Add the diced onion, green bell pepper, red bell pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

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

Step 4

Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir well to evenly coat the vegetables in the spices.

Step 5

Mix in the diced tomatoes with their juices, tomato paste, and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and frozen corn. Stir thoroughly.

Step 7

Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Season the chili with salt and black pepper to taste. Adjust the seasoning as necessary.

Step 9

Just before serving, stir in the chopped fresh cilantro.

Step 10

Ladle the chili into bowls. Top with grated cheddar cheese, sour cream or Greek yogurt, diced avocado, and a squeeze of fresh lime juice.

Step 11

Serve with tortilla chips on the side for dipping.

Nutrition Facts

Serving size	(3165.1g)

Amount per serving	% Daily Value*
Calories	2810.1

Total Fat 139.2g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 120mg	0%
Sodium 6091.3mg	0%
Total Carbohydrate 333.9g	0%
Dietary Fiber 79.3g	0%
Total Sugars 66.1g
Protein 88.5g	0%

Vitamin D 12IU	0%
Calcium 1109.7mg	0%
Iron 27.3mg	0%
Potassium 7033.9mg	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: 42.6%

Protein: 12.0%

Carbs: 45.4%