Spicy Vegetarian Chili

Warm up your weeknights with this Spicy Vegetarian Chili, a hearty and flavor-packed recipe that's perfect for a cozy dinner or meal prep for the week ahead. Bursting with protein-rich black and kidney beans, sweet bursts of corn, and a vibrant medley of diced bell peppers and carrots, this plant-based chili is elevated with a smoky blend of chili powder, cumin, and paprika, with just the right hint of heat from jalapeño and cayenne pepper. Simmered in a rich tomato base and ready in under an hour, this one-pot wonder delivers bold, comforting flavors that even meat-lovers will enjoy. Top it off with fresh cilantro and a squeeze of lime for a zesty finishing touch. This vegetarian chili is easy to customize, naturally gluten-free, and guaranteed to satisfy your cravings for a spicy, wholesome meal.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large bell peppers (any color), diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 1 medium jalapeño, finely diced (seeds removed for less heat, optional)
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 2 cups vegetable broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 whole lime wedges (optional, for serving)

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, bell peppers, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 3

Add the garlic and jalapeño to the pot and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste, chili powder, cumin, paprika, oregano, ground cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.

Step 5

Add the crushed tomatoes, vegetable broth, black beans, kidney beans, and corn kernels. Stir to combine all the ingredients.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 7

Taste the chili and adjust the seasoning if necessary. Add more salt or spices to your preference.

Step 8

Serve the chili hot, topped with fresh cilantro and a squeeze of lime juice if desired.

Nutrition Facts

Serving size	(3013.7g)

Amount per serving	% Daily Value*
Calories	1846.6

Total Fat 43.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3956.8mg	0%
Total Carbohydrate 308.8g	0%
Dietary Fiber 88.7g	0%
Total Sugars 73.6g
Protein 79.1g	0%

Vitamin D 0IU	0%
Calcium 668.3mg	0%
Iron 33.9mg	0%
Potassium 7157.9mg	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: 20.1%

Protein: 16.3%

Carbs: 63.6%