The Neely's Vegetarian Chili

Warm up with a bowl of The Neely's Vegetarian Chili, a hearty and flavor-packed dish that’s perfect for weeknight dinners or casual gatherings. Bursting with vibrant vegetables like bell peppers, zucchini, and carrots, this recipe gets its bold, smoky kick from chili powder, cumin, and smoked paprika. Protein-rich black and kidney beans combined with sweet pops of corn create a satisfying, meat-free meal that’s both nutritious and filling. Simmered to perfection in a tomato-based broth, this vegetarian chili is ready in just 45 minutes and makes an ideal plant-based comfort food. Garnish with fresh cilantro and a squeeze of lime for a bright and zesty finish, and serve it up alongside crusty bread or over rice for a crowd-pleasing feast.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, green bell pepper, red bell pepper, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the zucchini and minced garlic. Cook for an additional 2 minutes until fragrant.

Step 4

Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables in the spices.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and corn to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 7

Taste the chili and season with salt and black pepper as needed.

Step 8

Serve hot, garnished with chopped cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(3084.8g)

Amount per serving	% Daily Value*
Calories	1989.8

Total Fat 65.5g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 6194.9mg	0%
Total Carbohydrate 289.9g	0%
Dietary Fiber 90.4g	0%
Total Sugars 69.2g
Protein 78.9g	0%

Vitamin D 0IU	0%
Calcium 820.2mg	0%
Iron 32.0mg	0%
Potassium 7093.5mg	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: 28.6%

Protein: 15.3%

Carbs: 56.2%