Myra's Vegetarian Chili

Warm, hearty, and packed with flavor, Myra's Vegetarian Chili is the ultimate comfort food for meat-free meal enthusiasts. This plant-based chili combines three types of protein-rich beans—black, kidney, and pinto—alongside a medley of vibrant vegetables and aromatic spices like cumin, chili powder, and smoked paprika for a deeply satisfying bowl of goodness. Optional additions like jalapeño for heat, sweet corn kernels, and fresh cilantro garnish allow you to tailor the dish to your taste. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners, potlucks, or meal prep, and it pairs beautifully with crusty bread or crunchy tortilla chips. Whether you're a seasoned vegetarian or simply looking to add a meatless marvel to your repertoire, this chili promises bold flavors and a nourishing, crowd-pleasing experience.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium bell peppers (any color), diced
• 4 large garlic cloves, minced
• 1 small jalapeño, finely chopped (optional)
• 28 ounces canned diced tomatoes (with juices)
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned pinto beans, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn kernels (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish, optional)
• 0 as needed fresh lime wedges (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and bell peppers to the pot and sauté for 5–7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and chopped jalapeño (if using), and cook for an additional 1–2 minutes until fragrant.

Step 4

Add the canned diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth to the pot. Stir well to combine.

Step 5

Mix in the tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally.

Step 7

If using, add the frozen corn kernels during the last 10 minutes of simmering to heat them through.

Step 8

Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference.

Step 9

Serve the chili hot, topped with chopped fresh cilantro and a squeeze of lime juice if desired. Pair with crusty bread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	(3250.7g)

Amount per serving	% Daily Value*
Calories	2055.8

Total Fat 43.0g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7034.1mg	0%
Total Carbohydrate 349.4g	0%
Dietary Fiber 99.1g	0%
Total Sugars 70.7g
Protein 97.4g	0%

Vitamin D 0IU	0%
Calcium 798.6mg	0%
Iron 35.9mg	0%
Potassium 7556.3mg	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: 17.8%

Protein: 17.9%

Carbs: 64.3%