Vegetarian Chili
This hearty Vegetarian Chili is packed with flavorful veggies, beans, and the perfect seasonings. It’s delicious, filling, and ideal for meal prep—make it once and enjoy it all week!
Servings: 6 servings
Cost: $13.45
Equipment
- Large, heavy-bottomed pot or Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely diced (1 cup)
- 1 tablespoon minced garlic
- 1 red bell pepper finely diced
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper see note 1
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 2 (14.5-ounce) cans black beans drained and rinsed
- 1 (14.5-ounce) can pinto beans drained and rinsed
- 1 (4-ounce) can fire-roasted diced green chiles optional
- 1 cup frozen corn
- 1 cup vegetable broth
- 1-1/2 teaspoons sugar
- 1 bay leaf
- 1 lime
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 1
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it heat for about 30 seconds. Add diced onion and red pepper. Cook, stirring occasionally, until very tender, about 6–9 minutes.
- Reduce heat to medium. Add garlic, chili powder, oregano, cumin, basil, seasoned salt, cayenne, paprika, and pepper. Stir constantly for 45 seconds to 1 minute until fragrant.
- Carefully pour in the undrained diced tomatoes (they may splatter). Stir for about 20 seconds. Add black beans, pinto beans, green chiles (if using), corn, vegetable broth, sugar, and the bay leaf.
- Stir to combine. Reduce heat as needed to maintain a gentle simmer, stirring occasionally. Let cook for 25–30 minutes.
- Remove 1-1/2 cups of chili and transfer to a blender. To avoid spills, remove the blender lid’s center insert and cover the opening with a kitchen towel. Blend until smooth, then pour back into the chili and stir.
- Squeeze in fresh lime juice and stir in cilantro (if using). Adjust seasoning to taste. Serve with your favorite toppings—Cheddar cheese and sour cream are my go-to!
Video
Notes
Note 1: Toppings: Cheddar cheese, sour cream, avocado, cilantro, chives, tortilla strips, etc.
Note 2: Spice brands vary in heat. If you're sensitive to spice, start with less cayenne and adjust to taste.
Storage: Store chili in an airtight container in the fridge for up to 5 days. It may separate, so stir well when reheating on the stove (medium heat) or microwave.
Freezing: To freeze the chili, let it cool completely, then transfer to freezer-safe bags or containers. Thaw in the fridge overnight and reheat slowly on medium-low heat, adding a splash of liquid if needed.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 71g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 1022mg | Fiber: 22g | Sugar: 6g | Vitamin A: 2104IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 6mg