Vegetarian Black Bean Chili

Warm up with a hearty and flavorful bowl of Vegetarian Black Bean Chili, a comforting plant-based dish packed with wholesome ingredients and vibrant spices. This easy-to-make chili features protein-rich black beans, sweet corn, and a medley of sautéed vegetables like onion, bell pepper, and carrot, all simmered in a savory tomato and vegetable broth base. Spiced with smoky paprika, earthy cumin, and a hint of optional cayenne for heat, this chili delivers bold, satisfying flavors without any meat. Ready in under an hour, it’s perfect for busy weeknights or meal prepping. Top with fresh cilantro and a squeeze of lime for a refreshing finish, and serve it with crusty bread or over rice for a complete, crowd-pleasing meal. Suitable for vegans and vegetarians, this one-pot recipe is as healthy as it is delicious!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes (canned, with juice)
• 2 cups vegetable broth
• 30 ounces black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, green bell pepper, and carrot. Sauté for 5-7 minutes, until the vegetables begin to soften.

Step 3

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

Step 4

Add the ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

Step 5

Mix in the tomato paste and cook for 1 minute, allowing it to blend with the spices.

Step 6

Pour in the diced tomatoes (with their juice) and vegetable broth, stirring to combine.

Step 7

Add the black beans, corn, salt, and black pepper. Stir everything together.

Step 8

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasoning with more salt or spices if needed.

Step 10

Remove from heat and serve hot. Garnish with chopped cilantro and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	(3072.7g)

Amount per serving	% Daily Value*
Calories	1831.5

Total Fat 42.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7164.9mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 85.4g	0%
Total Sugars 63.9g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 766.6mg	0%
Iron 29.3mg	0%
Potassium 6518.6mg	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: 19.5%

Protein: 16.6%

Carbs: 63.9%