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Vegetarian Chili Recipe

Vegetarian Chili Recipe


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4.8 from 22 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan, Gluten-Free

Description

This hearty and flavorful Vegetarian Chili is packed with beans, vegetables, and spices, making it a satisfying and nutritious meal. Perfect for a cozy weeknight dinner or for feeding a crowd.


Ingredients

Scale

Vegetarian Chili:

  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 bell pepper (chopped)
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1 zucchini (chopped)
  • 1 (15 oz) can black beans (drained and rinsed)
  • 1 (15 oz) can kidney beans (drained and rinsed)
  • 1 (15 oz) can pinto beans (drained and rinsed)
  • 1 (28 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup vegetable broth
  • juice of 1 lime

Optional Toppings:

  • avocado
  • shredded cheese
  • sour cream
  • cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
  2. Add zucchini and cook for 2 more minutes. Stir in black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, spices, and vegetable broth.
  3. Bring to a boil, then reduce heat and simmer for 25–30 minutes until thickened. Stir in lime juice before serving. Top with desired toppings.

Notes

  • This chili tastes even better the next day.
  • Freeze leftovers in airtight containers for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Soup
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1½ cups
  • Calories: 330
  • Sugar: 9g
  • Sodium: 580mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 14g
  • Protein: 14g
  • Cholesterol: 0mg