Description
This Vegetarian Chili is a cozy, satisfying one-pot meal packed with protein, fiber, and bold Southwestern flavors. It’s completely meat-free but so filling and delicious, even meat-eaters will love it!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 carrots, diced
- 1 zucchini, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth or water
- 1 tablespoon tomato paste (optional for extra richness)
- Juice of 1/2 lime (for brightness)
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheese
- Tortilla chips
Instructions
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Sauté Veggies:
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, bell pepper, carrots, and zucchini. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
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Add Spices & Simmer:
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add beans, corn, crushed tomatoes, tomato paste, and broth. Stir to combine.
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Cook:
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until chili is thick and veggies are tender.
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Finish & Serve:
- Stir in lime juice, taste, and adjust seasoning.
- Ladle into bowls and top with your favorites like avocado, cheese, or chips!
Notes
- Add chopped mushrooms or lentils for an even meatier texture.
- Want it spicier? Add a diced jalapeño or a pinch of cayenne pepper.
- Leftovers are even better the next day! Store in the fridge for up to 5 days, or freeze for up to 3 months.