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
- 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.
- Add zucchini and cook for 2 more minutes. Stir in black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, spices, and vegetable broth.
- 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
