Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Olive oil – 2 tablespoons (30 ml); Yellow onion, chopped – 1 medium; Garlic, minced – 3 cloves; Red bell pepper, diced – 1 medium; Green bell pepper, diced – 1 medium; Canned diced tomatoes – 1 can (14.5 oz / 410 g); Tomato paste – 2 tablespoons (30 g); Vegetable broth – 2 cups (480 ml); Canned kidney beans, drained & rinsed – 1 can (15 oz / 425 g); Canned black beans, drained & rinsed – 1 can (15 oz / 425 g); Canned chickpeas, drained & rinsed – 1 can (15 oz / 425 g); Chili powder – 2 tablespoons (16 g); Ground cumin – 1 teaspoon (2 g); Smoked paprika – 1 teaspoon (2 g); Dried oregano – 1 teaspoon (1 g); Salt – 1 teaspoon (6 g), or to taste; Black pepper – ½ teaspoon (1 g); Corn kernels – 1 cup (150 g); Diced zucchini – 1 cup (150 g); Cayenne pepper – ¼ teaspoon (optional)

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This vegetarian chili is hearty, cozy, and full of bold, comforting flavor. It’s easy to make in one pot and perfect for weeknights, meal prep, or sharing with friends.

40 min

cook 30 min

American

Ingredients

Instructions

Heat olive oil (30 ml) in a large pot over medium heat.
Add onion and cook for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
Stir in bell peppers and cook for 3–4 minutes until slightly tender.
Add tomato paste and cook for 1 minute. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Add diced tomatoes, vegetable broth, kidney beans, black beans, and chickpeas. Stir well.
Bring the vegetarian chili to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
Add optional corn, zucchini, or cayenne during the last 5 minutes. Taste and adjust seasoning before serving.

Nutrition

Calories: 320 calories
Serving Size: ½ cups

Vegetarian Chili

Ingredients

Instructions

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