Veggieful Oven Baked Chili

Bursting with color, flavor, and hearty plant-based goodness, this Veggieful Oven Baked Chili is the perfect comfort food for any occasion. Packed with nutrient-rich vegetables like zucchini, red bell peppers, and carrots, along with protein-packed black and kidney beans, this one-pot wonder is both delicious and satisfying. The combination of smoky paprika, cumin, and chili powder infuses the dish with bold, zesty flavors, while slow baking in the oven deepens the richness of the tomato base. Ready in just over an hour with minimal prep work, this chili is a fantastic make-ahead meal for busy weeknights or meal-prep Sundays. Serve it with fresh cilantro and gooey cheese (or a vegan alternative) for a wholesome, crowd-pleasing dish that’s big on flavor and easy to customize. Perfect for vegetarians, vegans, or anyone looking for a hearty, healthy dinner option!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 4 garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned corn kernels, drained
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable broth
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 0.5 cup shredded cheddar cheese or vegan cheese (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Add the onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the red bell pepper, zucchini, and garlic. Cook for another 3-4 minutes until fragrant.

Step 5

Add the canned diced tomatoes, black beans, kidney beans, corn, and tomato paste. Stir well to combine.

Step 6

Sprinkle in the chili powder, cumin, smoked paprika, ground coriander, oregano, salt, and black pepper. Stir everything together to coat the vegetables and beans in the spices.

Step 7

Pour in the vegetable broth and mix thoroughly.

Step 8

Bring the mixture to a gentle simmer over medium heat, then cover the pot with its lid.

Step 9

Carefully transfer the pot to the preheated oven and bake for 60 minutes. Stir the chili halfway through to ensure the flavors are well-distributed.

Step 10

After baking, remove the pot from the oven and let it rest for 5 minutes.

Step 11

Serve the chili warm, garnished with fresh cilantro and optional shredded cheese or vegan cheese.

Nutrition Facts

Serving size	(3076.7g)

Amount per serving	% Daily Value*
Calories	2288.0

Total Fat 83.6g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 10.2g
Cholesterol 75.9mg	0%
Sodium 7475.7mg	0%
Total Carbohydrate 317.6g	0%
Dietary Fiber 90.4g	0%
Total Sugars 68.6g
Protein 93.8g	0%

Vitamin D 12IU	0%
Calcium 1213.0mg	0%
Iron 32.4mg	0%
Potassium 7310.0mg	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: 31.4%

Protein: 15.6%

Carbs: 53.0%