Description
Vegetarian Chili is a hearty, flavorful, and protein-packed dish loaded with beans, vegetables, and spices, perfect for a nutritious and comforting plant-based meal.
Ingredients
- 1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: avocado, shredded cheese, sour cream, chopped cilantro
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Cook until softened, about 7-8 minutes.
- Stir in zucchini, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes to release flavors.
- Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning with salt or additional spices if needed.
- Ladle chili into bowls and top with your favorite toppings.
Notes
- Add diced jalapeños or cayenne pepper for extra heat.
- Substitute beans with pinto, cannellini, or chickpeas for variety.
- Stir in cooked quinoa or brown rice for added texture.
- Add sour cream or vegan yogurt for creaminess.
- Store leftovers in airtight container in refrigerator up to 5 days or freeze up to 3 months.
- Reheat on stovetop or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
