Vegetarian Chili Emeril Lagasse

Packed with vibrant vegetables, hearty beans, and a medley of bold spices, Emeril Lagasse's Vegetarian Chili is the perfect comfort food for meatless meals. This one-pot dish combines sautéed onions, bell peppers, carrots, and garlic with chili powder, cumin, and paprika for a rich, smoky flavor. A trio of black, kidney, and pinto beans adds substance, while canned tomatoes and vegetable broth create a savory base. Finished with a touch of corn for sweetness and optional fresh cilantro and lime for brightness, this chili is a satisfying, nutritious option that's ready in just an hour. Perfect for weeknight dinners or meal prep, this vegetarian chili is sure to impress!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 1 large Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 2 medium Carrots, peeled and diced
• 4 cloves Garlic, minced
• 2 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 0.25 teaspoon Cayenne pepper
• 1.5 teaspoons Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Tomato paste
• 28 ounces Canned diced tomatoes, with juices
• 2 cups Vegetable broth
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned pinto beans, drained and rinsed
• 1 cup Frozen corn kernels
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 1 lime Lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, green bell pepper, red bell pepper, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well and cook for an additional 1–2 minutes until fragrant.

Step 4

Stir in the tomato paste, then add the canned diced tomatoes (with their juices) and the vegetable broth. Bring the mixture to a boil over medium-high heat.

Step 5

Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally.

Step 6

Add the black beans, kidney beans, pinto beans, and frozen corn to the pot. Stir well to combine.

Step 7

Simmer the chili on low heat for another 15–20 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.

Step 8

Taste and adjust seasoning if necessary, adding more salt or spices to suit your preference.

Step 9

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

Nutrition Facts

Serving size	(3549.3g)

Amount per serving	% Daily Value*
Calories	2145.3

Total Fat 43.5g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 8455.1mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 109.0g	0%
Total Sugars 77.4g
Protein 100.7g	0%

Vitamin D 0IU	0%
Calcium 882.7mg	0%
Iron 36.0mg	0%
Potassium 8115.7mg	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: 17.1%

Protein: 17.6%

Carbs: 65.3%