4.5 from 174 votes
Easy Vegetarian Chili
This easy vegetarian chili combines a variety of beans, fire-roasted tomatoes, chili spices, and peanut butter to create a rich and hearty stew. The texture is thick and chunky with softened vegetables and a smooth, slightly creamy broth from the peanut butter and cocoa powder. Bright lime juice finishes the chili, balancing the deep, savory flavors. It's suitable for serving alone or over grains like brown rice or quinoa, making it a flexible meal option.
Prep Time
25 mins
Cook Time
35 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.