Vegetable Chili Ii

Warm up your weeknight dinners with Vegetable Chili II, a hearty and flavorful plant-based dish packed with wholesome veggies and bold spices. This easy-to-make chili features a colorful medley of sautéed onion, red bell pepper, zucchini, and carrot, combined with protein-rich kidney and black beans for a filling, meatless meal. Simmered in a robust tomato base spiced with chili powder, cumin, and paprika, this recipe delivers a comforting depth of flavor in just under an hour. Perfect for a crowd, this one-pot wonder is ideal for meal prep, and it’s even more delicious when topped with fresh cilantro and a squeeze of lime. Serve it with crusty bread, tortilla chips, or fluffy rice for a satisfying vegan dinner that will warm you from the inside out.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 28 ounces canned diced tomatoes
• 15 ounces canned red kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 8 ounces canned tomato sauce
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 4 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, red bell pepper, zucchini, and carrot. Sauté for about 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (along with their juices), tomato sauce, vegetable broth, kidney beans, and black beans to the pot. Stir well to combine.

Step 5

Mix in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir until the spices are evenly distributed.

Step 6

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.

Step 7

Taste and adjust the seasoning as needed, adding more salt or spice if desired.

Step 8

Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice, if using. Enjoy with crusty bread, tortilla chips, or over rice.

Nutrition Facts

Serving size	(2700.6g)

Amount per serving	% Daily Value*
Calories	1746.8

Total Fat 61.2g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 10.2g
Cholesterol 15.9mg	0%
Sodium 6397.8mg	0%
Total Carbohydrate 241.7g	0%
Dietary Fiber 82.2g	0%
Total Sugars 55.9g
Protein 68.1g	0%

Vitamin D 0IU	0%
Calcium 779.5mg	0%
Iron 30.6mg	0%
Potassium 6395.0mg	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: 30.8%

Protein: 15.2%

Carbs: 54.0%