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4.5 from 174 votes

Easy Vegetarian Chili

The best vegetarian chili recipe made with three different beans, veggies and sweet corn. It's thick and hearty, comes together quickly on the stovetop and has such a rich, robust flavor thanks to a few secret ingredients.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6
Calories: 306 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • ½ medium yellow onion chopped
  • 1 large red bell pepper chopped
  • 1 clove of garlic minced
  • 2 carrots peeled and grated
  • 2 Tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • sea salt and ground black pepper to taste
  • 1 ounce can fire-roasted canned tomatoes
  • 1 ounce can tomato sauce
  • 1 ounce can cannellini beans rinsed and drained
  • 1 ounce can red kidney beans rinsed and drained
  • 1 ounce can black beans rinsed and drained
  • 1 cup frozen sweet corn
  • 1 ½-2 cups low-sodium vegetable stock
  • 1 Chili pepper halved, seeded and chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • ½ Tablespoon cocoa powder
  • 2 Tablespoons creamy natural peanut butter
  • juice of one fresh lime
  • Toppings: avocado Greek yogurt or sour cream, shredded cheese, fresh cilantro

Instructions

    Cup of Yum
  1. In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.
  2. Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat,  squeeze lime juice into the pot and stir. Serve immediately.
  3. The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.

Notes

  • Storage: The chili will last 5-7 days when stored in the refrigerator. You can also freeze it for up to 3 months. If storing in the freezer, make sure to thaw in the fridge overnight before serving.

Nutrition Information

Serving 1/6 of recipe without toppings Calories 306kcal (15%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 1480mg (62%) Potassium 609mg (17%) Fiber 15g (60%) Sugar 13g (26%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 306

% Daily Value*

Serving 1/6 of recipe without toppings
Calories 306kcal 15%
Carbohydrates 50g 17%
Protein 14g 28%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Sodium 1480mg 62%
Potassium 609mg 13%
Fiber 15g 60%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.