Spicy Garden Chili

Warm up your kitchen with this hearty and flavorful Spicy Garden Chili, a colorful medley of fresh, nutrient-packed vegetables and bold spices. Perfectly blending sautéed zucchini, carrots, and bell peppers with the smoky heat of cumin, chili powder, and paprika, this vegan-friendly chili offers a fiery twist on a classic comfort food. Protein-rich black and kidney beans pair perfectly with juicy diced tomatoes and a splash of zesty lime juice, while a touch of fresh cilantro adds a vibrant finish. Ready in just one hour, this one-pot wonder is an easy weeknight dinner or a crowd-pleasing party meal. Serve it with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips for a truly satisfying dish. Whether you're craving a cozy winter warmer or a bold and healthy meal, Spicy Garden Chili has you covered!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 small jalapeño pepper, finely chopped (seeds removed for less heat)
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 2 cans canned diced tomatoes (14-ounce)
• 1 can (15-ounce) black beans, drained and rinsed
• 1 can (15-ounce) kidney beans, drained and rinsed
• 3 cups vegetable broth
• 1 cup frozen corn
• 0.5 cup fresh cilantro, chopped
• 1 whole lime, juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, red bell pepper, zucchini, carrot, and jalapeño. Sauté for another 5-7 minutes until the vegetables begin to soften.

Step 4

Add the ground cumin, chili powder, smoked paprika, oregano, and red pepper flakes. Stir well to coat the vegetables in the spices and cook for 1 minute to release their aroma.

Step 5

Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together.

Step 6

Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Step 7

After simmering, add the frozen corn, fresh cilantro, and lime juice. Stir and cook for an additional 5 minutes.

Step 8

Season with salt and black pepper to taste, adjusting as needed.

Step 9

Serve the chili hot, garnished with additional cilantro, a dollop of sour cream, or shredded cheese if desired.

Nutrition Facts

Serving size	(3339.8g)

Amount per serving	% Daily Value*
Calories	1855.7

Total Fat 45.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6303.3mg	0%
Total Carbohydrate 306.1g	0%
Dietary Fiber 87.5g	0%
Total Sugars 65.7g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 715.9mg	0%
Iron 32.2mg	0%
Potassium 6923.3mg	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: 20.6%

Protein: 16.9%

Carbs: 62.4%