Perfect for Autumn Vegetarian Chili

Warm up your autumn evenings with this hearty and flavorful Vegetarian Chili, the ultimate comfort food for the season. Brimming with vibrant vegetables, a trio of protein-packed beans, and a rich medley of smoky, spiced seasonings, this chili delivers a satisfying bowl of goodness in under an hour. The addition of sweet corn kernels and optional garnishes like fresh cilantro, shredded cheese, or a dollop of sour cream brings layers of texture and taste to every bite. Perfect for cozy weeknight dinners, game day gatherings, or meal prep, this wholesome, one-pot recipe is as nutritious as it is delicious. Serve it with crunchy tortilla chips for the perfect fall-inspired feast.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium bell pepper, diced (any color)
• 1 medium carrot, peeled and diced
• 3 cloves garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen or fresh corn kernels
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 as desired sour cream or plain Greek yogurt (optional, for topping)
• 0 as desired shredded cheddar cheese (optional, for topping)
• 0 as desired tortilla chips (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 pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

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

Step 4

Add the canned diced tomatoes (with their juices), black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the pot. Stir to combine.

Step 5

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 6

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking.

Step 7

Add the corn kernels to the chili and cook for an additional 5 minutes.

Step 8

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

Step 9

Serve the chili hot, garnished with fresh cilantro, sour cream, shredded cheese, or tortilla chips, if desired.

Nutrition Facts

Serving size	(3276.4g)

Amount per serving	% Daily Value*
Calories	2519.2

Total Fat 86.8g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 60.9mg	0%
Sodium 7098.4mg	0%
Total Carbohydrate 355.1g	0%
Dietary Fiber 107.3g	0%
Total Sugars 65.6g
Protein 105.8g	0%

Vitamin D 6IU	0%
Calcium 1133.0mg	0%
Iron 35.1mg	0%
Potassium 7521.1mg	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: 29.8%

Protein: 16.1%

Carbs: 54.1%