Vegetarian Chunky Chili

Warm, hearty, and absolutely packed with flavor, this Vegetarian Chunky Chili is a comforting one-pot meal that’s perfect for busy weeknights or chilly evenings. Brimming with colorful vegetables like bell peppers, carrots, and corn, plus protein-rich black and kidney beans, this plant-based chili is both satisfying and nourishing. A robust blend of chili powder, cumin, smoked paprika, and oregano infuses it with smoky, spicy goodness, while a simmer in crushed tomatoes and vegetable broth deepens the flavors. Ready in just under an hour, this easy vegetarian chili is a crowd-pleaser for meat-eaters and vegetarians alike. Customize it with your favorite toppings—think shredded cheese, creamy avocado, or a dollop of sour cream—and serve it up for an unforgettable bowl of comfort food.

Nutriscore Rating: 84/100

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 medium green bell pepper, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes (canned)
• 2 cups vegetable broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0 n/a optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro

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, and carrots. Sauté for 5–7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Step 4

Mix in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1–2 minutes, stirring frequently, to toast the spices.

Step 5

Add the crushed tomatoes, vegetable broth, black beans, kidney beans, and corn to the pot. Stir to combine.

Step 6

Bring the mixture to a simmer, reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally.

Step 7

Taste the chili and adjust seasonings if needed. Add more salt, pepper, or spices to your preference.

Step 8

Serve hot with your choice of optional toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.

Nutrition Facts

Serving size	(2944.3g)

Amount per serving	% Daily Value*
Calories	1946.0

Total Fat 51.6g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 30mg	0%
Sodium 5550.0mg	0%
Total Carbohydrate 310.6g	0%
Dietary Fiber 88.6g	0%
Total Sugars 75.9g
Protein 88.1g	0%

Vitamin D 6IU	0%
Calcium 862.7mg	0%
Iron 32.9mg	0%
Potassium 7033.7mg	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: 22.6%

Protein: 17.1%

Carbs: 60.3%