Vegetarian Chile

Warm up with a hearty and flavor-packed bowl of Vegetarian Chile, a one-pot wonder that's as nutritious as it is satisfying. This recipe combines a medley of colorful vegetables, including diced onions, bell peppers, carrots, and jalapeños, with protein-rich black and kidney beans for a plant-based meal that doesn’t compromise on taste. The smoky blend of chili powder, cumin, smoked paprika, and coriander infuses the dish with bold, Southwestern-inspired flavors. Simmered to perfection with diced tomatoes, vegetable broth, and a touch of tomato paste, this veggie chili achieves the ideal balance of savory and spicy in just under an hour. Serve it with your favorite toppings, like creamy avocado slices, fresh cilantro, or a dollop of tangy sour cream, for a customizable dish everyone will love. Perfect for meal prep or cozy weeknight dinners, this Vegetarian Chile is a true crowd-pleaser packed with wholesome, feel-good ingredients!

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
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 2 cans diced tomatoes (14-ounce cans)
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 large avocado, sliced (optional, for garnish)
• 0.5 cup sour cream or Greek yogurt (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, carrot, garlic, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the chili powder, ground cumin, smoked paprika, and ground coriander. Cook for 1 minute to toast the spices.

Step 4

Add the diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir well to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 6

Stir in the black beans, kidney beans, and frozen corn. Season with salt and black pepper to taste.

Step 7

Continue to simmer for another 15 minutes, allowing the flavors to meld together.

Step 8

Taste and adjust seasoning if needed. Remove from heat.

Step 9

Serve the chili hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt if desired.

Nutrition Facts

Serving size	(2348.2g)

Amount per serving	% Daily Value*
Calories	1973.6

Total Fat 86.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 60mg	0%
Sodium 3885.7mg	0%
Total Carbohydrate 244.5g	0%
Dietary Fiber 80.9g	0%
Total Sugars 32.4g
Protein 69.7g	0%

Vitamin D 0IU	0%
Calcium 668.9mg	0%
Iron 26.2mg	0%
Potassium 5379.8mg	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: 38.3%

Protein: 13.7%

Carbs: 48.0%