Vegetarian Homemade Chili

Warm up your weeknight dinners with this hearty and flavorful Vegetarian Homemade Chili, a plant-based twist on a classic comfort food! Packed with vibrant vegetables like bell peppers, carrots, and celery, and loaded with protein-rich kidney, black, and pinto beans, this recipe offers a satisfying and nutritious meal that's perfect for vegetarians and meat-eaters alike. Spiced to perfection with chili powder, smoked paprika, and cumin, each bite delivers a smoky, savory kick that’s balanced by the natural sweetness of diced tomatoes. Ready in just an hour, this one-pot wonder is not only quick and easy but also a dream to clean up. Serve it steaming hot with your favorite toppings—like creamy avocado, fresh cilantro, or a zesty squeeze of lime—for a dish that’s as customizable as it is comforting. Ideal for cozy family dinners or make-ahead meal prep, this wholesome chili is sure to become a go-to on your meal plan!

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, chopped
• 3 garlic cloves, minced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon optional cayenne pepper

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute, until fragrant.

Step 4

Add the chopped red and green bell peppers, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.

Step 5

Stir in the chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and optional cayenne pepper, cooking for about 1 minute to toast the spices.

Step 6

Add the canned diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, and tomato paste to the pot.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Step 8

Adjust seasoning to taste, adding more salt or spices as desired.

Step 9

Serve hot with your choice of toppings, such as chopped cilantro, sliced avocado, or a squeeze of lime.

Nutrition Facts

Serving size	(3467.0g)

Amount per serving	% Daily Value*
Calories	2170.8

Total Fat 65.1g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 6977.5mg	0%
Total Carbohydrate 323.5g	0%
Dietary Fiber 109.5g	0%
Total Sugars 66.6g
Protein 93.6g	0%

Vitamin D 0IU	0%
Calcium 1012.6mg	0%
Iron 36.9mg	0%
Potassium 8055.8mg	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: 26.0%

Protein: 16.6%

Carbs: 57.4%