Smokin Spicy Vegetarian Chili

Dive into a hearty, flavor-packed bowl of Smokin Spicy Vegetarian Chili, the ultimate comfort food for spice lovers and plant-based eaters alike! This one-pot wonder is loaded with a vibrant mix of protein-rich black beans, kidney beans, and pinto beans, perfectly balanced with the smoky heat of adobo sauce and smoked paprika. Fire-roasted tomatoes and a medley of vegetables, including jalapeño, red bell pepper, and sweet corn, come together in a rich, spiced broth for a bold depth of flavor. Ready in under an hour, this filling chili is easy to prepare, making it perfect for weeknight dinners or meal prep. Garnish with a sprinkle of fresh cilantro and pair with your favorite toppings—like creamy avocado or a dollop of sour cream—for a customizable, crowd-pleasing dish. Whether you're looking for a game-day recipe or a cozy vegan dinner, this chili delivers on smoky, spicy satisfaction!

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
• 1 large red bell pepper, diced
• 1 medium jalapeño pepper, seeded and finely chopped
• 4 large garlic cloves, minced
• 2 teaspoons smoked paprika
• 1.5 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 28 ounces canned fire-roasted 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
• 3 cups vegetable broth
• 1 cup frozen corn
• 2 teaspoons adobo sauce from a can of chipotle peppers
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped (optional garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced onion, red bell pepper, and jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic, smoked paprika, ground cumin, chili powder, and oregano. Stir well to coat the vegetables in the spices and cook for 1 minute, or until fragrant.

Step 4

Pour in the fire-roasted diced tomatoes (with their juice), black beans, kidney beans, and pinto beans. Stir to combine.

Step 5

Add the vegetable broth, frozen corn, adobo sauce, salt, and black pepper. Stir to mix everything together.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and simmer for 30 minutes, stirring occasionally.

Step 7

Remove from heat and taste the chili. Adjust seasoning with additional salt or adobo sauce, if desired.

Step 8

Serve hot, garnished with freshly chopped cilantro if using. Enjoy with your favorite toppings like sour cream, shredded cheese, or avocado slices.

Nutrition Facts

Serving size	(3389.7g)

Amount per serving	% Daily Value*
Calories	2114.7

Total Fat 43.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 8168.0mg	0%
Total Carbohydrate 357.4g	0%
Dietary Fiber 105.1g	0%
Total Sugars 59.5g
Protein 97.2g	0%

Vitamin D 0IU	0%
Calcium 808.7mg	0%
Iron 34.2mg	0%
Potassium 7101.4mg	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: 17.7%

Protein: 17.6%

Carbs: 64.7%