4.8 from 117 votes
Spicy Vegetarian Chili
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)
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.