Heart-Healthy Hearty Veggie Chili

Warm up with a bowl of **Heart-Healthy Hearty Veggie Chili**, a wholesome, plant-based twist on classic comfort food that's perfect for anyone looking to eat deliciously while prioritizing their well-being. This one-pot wonder is packed with vibrant vegetables like bell peppers, carrots, and celery, along with protein-rich beans for hearty satisfaction. Flavored with a harmonious blend of chili powder, cumin, smoked paprika, and oregano, this chili delivers bold, smoky warmth with every bite. Simmered to perfection with a base of low-sodium vegetable broth and sweet, juicy tomatoes, it’s as nutritious as it is flavorful. Top it off with fresh cilantro, creamy diced avocado, and a zesty squeeze of lime to elevate the dish even further. Best of all, this meatless chili is low in sodium, fiber-rich, and ready in under an hour, making it the perfect heart-smart dinner for any weeknight or potluck.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 whole large onion, diced
• 1 whole red bell pepper, diced
• 1 whole green bell pepper, diced
• 2 whole medium carrots, sliced
• 2 whole celery stalks, sliced
• 3 whole cloves of garlic, minced
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 28 ounces can of diced tomatoes with juice
• 2 cups low sodium vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 whole avocado, diced (optional for topping)
• 4 wedges lime wedges, for serving

Directions

Step 1

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

Step 2

Add the onion, red and green bell peppers, carrots, and celery. Sauté for about 8 minutes until vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the kidney beans, black beans, diced tomatoes with juice, and vegetable broth. Stir to combine.

Step 5

Stir in the tomato paste, chili powder, cumin, paprika, crushed red pepper flakes, oregano, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili is thickened and the flavors are melded.

Step 7

Taste and adjust the seasonings if necessary.

Step 8

Once done, remove from heat and stir in chopped cilantro.

Step 9

Serve the chili hot in bowls, topped with diced avocado and a squeeze of lime if desired.

Nutrition Facts

Serving size	(3208.5g)

Amount per serving	% Daily Value*
Calories	1853.3

Total Fat 67.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4188.8mg	0%
Total Carbohydrate 268.3g	0%
Dietary Fiber 93.6g	0%
Total Sugars 59.7g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 757.3mg	0%
Iron 31.0mg	0%
Potassium 7249.3mg	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: 30.8%

Protein: 14.7%

Carbs: 54.6%