Emeril's Vegetarian Chili

Warm up your dinner table with the hearty, flavor-packed goodness of Emeril's Vegetarian Chili, a vibrant twist on the classic comfort food. This one-pot wonder brims with healthy, colorful vegetables like bell peppers, carrots, and celery, complemented by protein-rich black, kidney, and pinto beans. Spiced to perfection with chili powder, cumin, paprika, and optional cayenne for a kick, this chili offers a satisfying depth of flavor in every bite. A touch of frozen corn adds sweetness, while fresh cilantro and optional toppings like sour cream and cheddar cheese elevate the finish. Ready in just over an hour and perfect for six servings, this vegetarian chili is a cozy, crowd-pleasing meal that’s perfect for busy weeknights or game-day feasts. Packed with wholesome ingredients and rich in flavor, this dish is a must-try for anyone looking for a satisfying meat-free meal!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes with juice
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper (optional)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup sour cream (for serving, optional)
• 1 cup shredded cheddar cheese (for serving, optional)

Directions

Step 1

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

Step 2

Add the diced onion, green bell pepper, red bell pepper, carrot, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and jalapeño pepper, and cook for 1-2 minutes until fragrant.

Step 4

Add the tomato paste, chili powder, cumin, paprika, oregano, kosher salt, black pepper, and cayenne pepper (if using). Stir well to coat the vegetables with the spices and tomato paste.

Step 5

Pour in the diced tomatoes with their juice and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Step 6

Add the black beans, kidney beans, pinto beans, and corn to the pot. Stir well and simmer for another 15-20 minutes, allowing the flavors to meld together.

Step 7

Taste the chili and adjust the seasoning if necessary.

Step 8

Serve the chili hot, garnished with chopped fresh cilantro, and top with sour cream or shredded cheddar cheese if desired.

Nutrition Facts

Serving size	(3761.0g)

Amount per serving	% Daily Value*
Calories	2788.4

Total Fat 100.3g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 180mg	0%
Sodium 5882.4mg	0%
Total Carbohydrate 367.5g	0%
Dietary Fiber 105.1g	0%
Total Sugars 74.5g
Protein 131.9g	0%

Vitamin D 24IU	0%
Calcium 1870.8mg	0%
Iron 39.0mg	0%
Potassium 8467.4mg	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: 31.1%

Protein: 18.2%

Carbs: 50.7%