Vegetarian Chilli

Hearty, flavorful, and packed with wholesome ingredients, this Vegetarian Chili is the ultimate comfort food for any occasion. Loaded with a vibrant mix of colorful vegetables, protein-rich black and kidney beans, and sweet bursts of corn, this chili is perfectly seasoned with a blend of smoky chili powder, earthy cumin, and a hint of cayenne for subtle heat. Simmered in a savory tomato base, it delivers a bold and satisfying taste in every spoonful. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or leisurely weekends. Top it off with creamy avocado slices, fresh cilantro, and a squeeze of lime for a zesty finish. Whether you're vegan, vegetarian, or simply looking for a healthy, plant-based meal, this chili is sure to become a family favorite. Perfect for meal prep, gatherings, or cozy nights in, this dish is an easy, nutritious, and delicious option you'll love to revisit!

Nutriscore Rating: 84/100

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 green bell pepper, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 2 medium celery stalk, diced
• 28 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 medium avocado, sliced (optional for garnish)
• 4 pieces 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, green bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chilli powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables in the spices.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.

Step 6

Add the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.

Step 7

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

Step 8

Cover the pot and let the chilli simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasonings if necessary. Add more salt or spices as preferred.

Step 10

Remove the pot from heat and let the chilli rest for 5 minutes before serving.

Step 11

Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

Nutrition Facts

Serving size	(3529.1g)

Amount per serving	% Daily Value*
Calories	2101.5

Total Fat 67.0g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5663.1mg	0%
Total Carbohydrate 333.1g	0%
Dietary Fiber 99.4g	0%
Total Sugars 77.7g
Protein 85.6g	0%

Vitamin D 0IU	0%
Calcium 858.8mg	0%
Iron 30.9mg	0%
Potassium 8615.5mg	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: 15.0%

Carbs: 58.5%