Lafd Engine Co No 28's Vegetarian Black Bean Chili

Warm up with a hearty bowl of LAFD Engine Co No 28's Vegetarian Black Bean Chili, a smoky, flavor-packed dish that’s perfect for satisfying your comfort food cravings. Bursting with wholesome ingredients like tender black beans, sweet bell peppers, and fresh carrots, this plant-based chili is elevated by a medley of bold spices including chili powder, smoked paprika, and cumin. Slow-simmered for maximum depth of flavor, it’s finished with optional garnishes of fresh cilantro and lime wedges for a zesty, herbaceous twist. Ready in just an hour and perfect for feeding a crowd, this protein-rich, gluten-free chili is ideal for weeknight dinners, meal prep, or cozy gatherings. Serve it up with your favorite toppings or alongside crusty bread for a comforting, nutritious meal that everyone will love.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Bell peppers (red, green, or yellow), diced
• 2 medium Carrots, diced
• 4 cloves Garlic cloves, minced
• 4 cups Vegetable broth
• 3 cans (15 ounces each) Canned black beans, drained and rinsed
• 1 can (28 ounces) Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 cup Corn kernels (fresh or frozen)
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Oregano, dried
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 leaf Bay leaf
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 4 pieces 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, bell peppers, and carrots, and cook for 5-7 minutes, stirring frequently, until the vegetables are soft and the onion is translucent.

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, oregano, salt, and black pepper. Stir to coat the vegetables with the spices and let cook for 1 minute to bloom the flavors.

Step 5

Pour in the vegetable broth, diced tomatoes with their juices, black beans, and tomato paste. Stir well to combine.

Step 6

Add the corn kernels and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens.

Step 7

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges for a bright, citrusy finish.

Nutrition Facts

Serving size	(4139.1g)

Amount per serving	% Daily Value*
Calories	2624.3

Total Fat 70.4g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 12.3g
Cholesterol 15.9mg	0%
Sodium 8429.5mg	0%
Total Carbohydrate 412.7g	0%
Dietary Fiber 133.7g	0%
Total Sugars 82.3g
Protein 114.6g	0%

Vitamin D 0IU	0%
Calcium 1092.9mg	0%
Iron 40.3mg	0%
Potassium 8723.8mg	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: 23.1%

Protein: 16.7%

Carbs: 60.2%