Heart-Healthy Hearty Chili with Corn

Warm up your soul with this "Heart-Healthy Hearty Chili with Corn," a vibrant and nourishing twist on classic chili that combines bold flavors with wholesome ingredients. Packed with protein-rich kidney beans, black beans, and fiber-filled quinoa, this chili is brimming with nutrients while staying low in sodium. Sweet bursts of flavor from whole kernel corn complement a colorful medley of sautéed red and yellow bell peppers, carrots, and fresh aromatics like garlic and onion. Seasoned with chili powder, cumin, and oregano, and simmered to perfection in a base of diced tomatoes and vegetable broth, this one-pot wonder is both hearty and heart-smart. Ready in just one hour, it's the perfect weeknight dinner or meal prep option for a crowd-pleasing, plant-based comfort dish. Serve it hot and finish with a sprinkle of fresh cilantro for an irresistible, guilt-free indulgence.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium carrot, diced
• 2 cloves minced garlic
• 28 ounces low-sodium canned diced tomatoes
• 2 cups low-sodium vegetable broth
• 15 ounces cooked kidney beans, drained and rinsed
• 15 ounces cooked black beans, drained and rinsed
• 1 cup whole kernel corn, drained or frozen
• 1 cup quinoa, rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add the chopped onion, red and yellow bell peppers, and diced carrot. Sauté for about 5-7 minutes, until the vegetables start to soften.

Step 3

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

Step 4

Add the canned diced tomatoes and vegetable broth to the pot, and stir well.

Step 5

Mix in the kidney beans, black beans, corn, and quinoa.

Step 6

Season the chili with chili powder, cumin, oregano, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low, covering the pot. Simmer the chili for 25-30 minutes, or until the quinoa is fully cooked and the flavors have melded together.

Step 8

Stir occasionally to prevent sticking and ensure even cooking.

Step 9

Once the chili is done, taste and adjust the seasoning if needed.

Step 10

Serve hot, garnished with fresh chopped cilantro.

Nutrition Facts

Serving size	(3077.0g)

Amount per serving	% Daily Value*
Calories	1880.2

Total Fat 26.5g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2109.0mg	0%
Total Carbohydrate 333.5g	0%
Dietary Fiber 89.3g	0%
Total Sugars 58.4g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 528.2mg	0%
Iron 32.8mg	0%
Potassium 6442.4mg	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: 12.4%

Protein: 18.6%

Carbs: 69.1%