Vegetable Chili

Cozy up with a hearty bowl of Vegetable Chili, a vibrant and nutritious twist on the classic comfort food. Brimming with a colorful medley of fresh veggies like zucchini, bell peppers, and carrots, this chili is perfectly spiced with chili powder, cumin, and paprika, delivering a rich, smoky flavor in every bite. Protein-packed black beans, kidney beans, and sweet corn combine to make this dish both filling and satisfying, while a simmer in savory vegetable broth ensures a deeply flavorful base. Quick to prep in just 15 minutes and simmered to perfection in under an hour, this one-pot recipe is ideal for weeknight dinners or make-ahead meals. Customize your bowl with toppings like creamy avocado, sharp shredded cheese, or a dollop of tangy sour cream for the ultimate vegetarian chili experience. Perfect for feeding a crowd, warming up on chilly days, or adding bold flavor to your meal rotation!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 zucchini, diced
• 3 garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned corn, drained
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, green bell pepper, and carrot. Cook for 5-7 minutes until the veggies are softened.

Step 3

Stir in the zucchini and minced garlic, cooking for another 2-3 minutes.

Step 4

Add the canned diced tomatoes, black beans, kidney beans, corn, and tomato paste to the pot. Stir well to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer.

Step 6

Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well.

Step 7

Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, topped with your choice of cilantro, avocado, shredded cheese, or sour cream.

Nutrition Facts

Serving size	(3216.0g)

Amount per serving	% Daily Value*
Calories	2138.4

Total Fat 66.1g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7619.4mg	0%
Total Carbohydrate 329.1g	0%
Dietary Fiber 92.5g	0%
Total Sugars 72.7g
Protein 82.4g	0%

Vitamin D 0IU	0%
Calcium 757.4mg	0%
Iron 29.7mg	0%
Potassium 7326.8mg	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: 26.5%

Protein: 14.7%

Carbs: 58.7%