Easy Vegetarian Chili
User Reviews
4.5
Easy Vegetarian Chili
Description
Easy Vegetarian Chili blends multiple beans including cannellini, kidney, and black beans with fire-roasted tomatoes, red bell pepper, onion, and spices such as chili powder, red pepper flakes, oregano, and basil. The addition of cocoa powder and creamy peanut butter adds complexity and depth to the flavor and texture. Cooking the vegetables first with spices softens and melds the flavors before simmering with the beans and liquids. Lime juice stirred in at the end lifts the finish with a fresh, tangy note.
The resulting chili is thick and hearty, with tender vegetables and beans providing a satisfying bite. Using a variety of beans and vegetable stock rather than meat makes it vegetarian while still rich and filling. It can be eaten on its own or served atop grains like brown rice or quinoa for a complete meal. Optional toppings include avocado, Greek yogurt, shredded cheese, or fresh cilantro to complement the warm spice blend.
Storage notes advise the chili can be kept refrigerated for 5 to 7 days or frozen up to three months. Thaw in the refrigerator before reheating to maintain texture and flavor. This flexibility makes it convenient for meal prep and leftovers.
Ingredients
- 1 Tablespoon olive oil
- ½ medium yellow onion chopped
- 1 large red bell pepper chopped
- 1 clove garlic minced
- 2 carrot peeled and grated
- 2 Tablespoons chili powder
- 1 teaspoon red pepper flakes
- sea salt to taste
- 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 corn frozen, sweet
- 1 ½-2 cups vegetable stock low-sodium
- 1 Chili pepper halved, seeded and chopped
- 2 teaspoons oregano dried
- 2 teaspoons basil dried
- ½ Tablespoon cocoa powder
- 2 Tablespoons peanut butter creamy natural
- lime juice juice of one fresh lime
- avocado Greek yogurt or sour cream, shredded cheese, fresh cilantro, for topping
Instructions
- 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.
- 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.
- The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.
Notes
- Store the chili in the refrigerator for up to one week or freeze for up to three months.
- When freezing, thaw in the refrigerator overnight for best texture and flavor before reheating.
- Serve with toppings such as avocado, Greek yogurt, shredded cheese, or fresh cilantro for added flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% 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.
User Reviews
Overall Rating
4.5
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