Description
Vegetarian chili is the ultimate comfort food, perfect for cozy evenings or lively game nights. This hearty dish features a vibrant medley of beans, colorful veggies, and aromatic spices that simmer together to create an explosion of flavors. Whether you’re a seasoned chef or a kitchen novice, this easy-to-make recipe is sure to satisfy your cravings and impress your friends. Plus, it’s customizable and freezes well, making it an ideal meal prep option!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup bell peppers (mixed colors), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup corn (fresh or frozen)
- Juice of 1 lime
Instructions
- Prepare your veggies by chopping the bell peppers and dicing the onion.
- In a large pot over medium heat, heat olive oil and sauté the onions and garlic until translucent.
- Add bell peppers, chili powder, cumin, and smoked paprika; cook for another few minutes.
- Mix in black beans, kidney beans, chickpeas, and fire-roasted tomatoes.
- Pour in vegetable broth until covered; bring to a gentle boil.
- Reduce heat and let simmer uncovered for 20-30 minutes.
- Stir in corn five minutes before serving; add lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg