Smoky Vegetarian Chili

Warm up your mealtime with this hearty and flavorful Smoky Vegetarian Chili, a one-pot wonder that's as wholesome as it is delicious. Bursting with vibrant vegetables, protein-packed black and kidney beans, and smoky spices like paprika and chipotle chili, this recipe delivers bold, robust flavors in every bite. Fire-roasted tomatoes add a hint of charred richness, while optional cocoa powder deepens the complexity of taste. Ready in under an hour, this plant-based chili is perfect for quick weeknight dinners or cozy gatherings. Serve it with a dollop of sour cream, a sprinkle of shredded cheddar, and freshly chopped cilantro for a comforting bowl of goodness everyone will love. Perfect for vegetarians and chili enthusiasts alike, this dish is as nutritious as it is satisfying.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 0.5 teaspoon ground chipotle chili (optional for extra smokiness)
• 28 ounces fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon cocoa powder (optional for depth of flavor)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 0.5 cup shredded cheddar cheese (optional, for garnish)
• 0.25 cup sour cream (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 and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the diced red and green bell peppers and cook for another 3-4 minutes until they begin to soften.

Step 4

Add the minced garlic, smoked paprika, ground cumin, chili powder, and chipotle chili (if using). Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.

Step 5

Pour in the fire-roasted diced tomatoes and their juices, tomato paste, and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and corn to the pot and mix well.

Step 7

Stir in the cocoa powder (if using) for added richness. Season with salt and black pepper.

Step 8

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30-35 minutes, stirring occasionally to prevent sticking.

Step 9

Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2641.1g)

Amount per serving	% Daily Value*
Calories	1985.6

Total Fat 65.9g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 90mg	0%
Sodium 5378.9mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 78.9g	0%
Total Sugars 63.6g
Protein 87.8g	0%

Vitamin D 12IU	0%
Calcium 1007.3mg	0%
Iron 29.1mg	0%
Potassium 5821.5mg	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: 29.0%

Protein: 17.1%

Carbs: 53.9%