Spicy Vegetarian Chili

Name: Spicy Vegetarian Chili
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 yellow onion; 1 red bell pepper; 2 carrots; 2 celery stalk; 2 serrano chile; 4 cloves garlic; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 cups vegetable broth; 2 (15-ounce) cans fire-roasted diced tomatoes; 1 (15-ounce) can dark red kidney beans; 1 (15-ounce) can black beans; 2 tablespoons your favorite spicy hot sauce; 1 tablespoon fresh lime juice; optional toppings: shredded cheese, sour cream, cilantro, hot sauce

User Reviews

4.8

117 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
6 servings
Calories
266 kcal
Course
Soup
Cuisine
Mexican

Spicy Vegetarian Chili

Quinnley Mercado

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This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)

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Ingredients

Servings

3 tablespoons olive oil
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and chopped
2 celery stalk, finely chopped
2 serrano chile, finely chopped
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups vegetable broth
2 (15-ounce) cans fire-roasted diced tomatoes
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons your favorite spicy hot sauce
1 tablespoon fresh lime juice
optional toppings: shredded cheese, sour cream, cilantro, hot sauce

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Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Notes

To freeze: Transfer chili to freezer-safe storage bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.

Nutrition Information

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Serving 1/6th of recipe Calories 266kcal (13%) Carbohydrates 40g (13%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1445mg (60%) Potassium 798mg (23%) Fiber 13g (52%) Sugar 11g (22%) Vitamin A 5800IU (116%) Vitamin C 58.6mg (65%) Calcium 200mg (20%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 266 kcal

% Daily Value*

Serving	1/6th of recipe
Calories	266kcal	13%
Carbohydrates	40g	13%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	1445mg	60%
Potassium	798mg	17%
Fiber	13g	52%
Sugar	11g	22%
Vitamin A	5800IU	116%
Vitamin C	58.6mg	65%
Calcium	200mg	20%
Iron	4.1mg	23%