Paul's Vegetarian Chili

Paul’s Vegetarian Chili is a hearty, flavor-packed dish that transforms simple, wholesome ingredients into a comforting bowl of plant-based goodness. Featuring a vibrant mix of vegetables like zucchini, bell peppers, and carrots, this chili is elevated with protein-rich black and kidney beans and perfectly seasoned with a smoky blend of chili powder, cumin, paprika, and oregano. A touch of tomato paste creates depth, while vegetable broth ensures a rich, satisfying texture. Ready in under an hour, this easy vegetarian chili is ideal for weeknight meals or meal prepping, serving up to six hearty portions. Finish with bright garnishes like cilantro and avocado for a fresh twist, or enjoy it as a standalone powerhouse of warmth and flavor. Perfect for vegetarians and chili lovers alike, this recipe is as versatile as it is delicious—perfectly suited for cozy dinners or game-day gatherings.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and diced
• 1 medium zucchini, diced
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 large avocado, diced (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up.

Step 2

Add the diced onion, red bell pepper, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the zucchini and minced garlic, and cook for another 2-3 minutes until fragrant.

Step 4

Add the tomato paste to the pot and stir well to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.

Step 5

Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine.

Step 6

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to ensure the spices are evenly distributed.

Step 7

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, stirring occasionally.

Step 8

Stir in the corn kernels and let the chili cook for another 5 minutes uncovered.

Step 9

Taste and adjust the seasoning with more salt or spices as needed.

Step 10

Serve hot in bowls, garnished with chopped fresh cilantro and diced avocado if desired. Enjoy your hearty vegetarian chili!

Nutrition Facts

Serving size	(3150.5g)

Amount per serving	% Daily Value*
Calories	2121.9

Total Fat 72.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3965.3mg	0%
Total Carbohydrate 313.5g	0%
Dietary Fiber 97.3g	0%
Total Sugars 68.8g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 712.3mg	0%
Iron 34.1mg	0%
Potassium 8116.9mg	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: 29.2%

Protein: 14.8%

Carbs: 55.9%