THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)
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THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)
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This good-for-you Vegetarian Chili with savory vegetables, pinto beans, and black beans is balanced with a mix of sweetness and spice that's hearty, healthy, and satisfies your hunger and fuels your day.
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Ingredients
- 1 tablespoon canola or avocado oil
- 1 medium yellow onion , diced
- 2 celery ribs , diced
- 1 green bell pepper , seeded and diced
- 1 red bell pepper , seeded and diced
- 1 carrot , diced
- 4 garlic cloves , pressed, or minced
- 1 Jalapeño , half minced and half chopped
- 1 teaspoon kosher salt , divided
- 2 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 ounce canned fire-roasted tomatoes , with juice
- 1 cup water
- 2 ounce cans pinto beans , rinsed and drained
- 1 ounce can black beans , rinsed and drained
- ⅓ cup chopped cilantro
- Juice of 1 lime
- shredded cheddar cheese
- sour cream
- chopped green onion
Instructions
- Heat the oil in a large, heavy-bottom saucepan or Dutch oven over medium. Add the onion, celery, bell peppers, carrot, garlic, the minced jalapeño, and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the chili powder, cumin, oregano, the rest of the kosher salt, and cayenne pepper, stir well so all of the vegetables are coated, and cook for 5 minutes, stirring often so the spices don't burn. Add the tomatoes with their juices, and 1 cup water, bring to a simmer and cook for 20 minutes until the broth reduces and thickens.
- Add the rinsed and drained beans, corn, and chopped cilantro with the lime juice. Cook for 5-10 minutes for the beans to warm through and absorb the broth. Taste for seasoning and add more salt, if needed, and another pinch of cayenne pepper for more heat.
- Serve topped with shredded cheddar cheese, sour cream, the rest of the jalapeño, chopped green onion, and more cilantro.
Notes
- Storage Tips
- Once cooled, transfer it to an airtight container and store it in the fridge for up to five days.
- For longer storage, freeze individual servings in freezer-safe containers or bags.
- To reheat, just pop it in a pot over medium heat, adding a splash of water or broth if it’s too thick.
Nutrition Information
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Calories
267kcal
(13%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
701mg
(29%)
Potassium
808mg
(23%)
Fiber
16g
(64%)
Sugar
5g
(10%)
Vitamin A
3025IU
(61%)
Vitamin C
37mg
(41%)
Calcium
129mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 701mg | 29% |
| Potassium | 808mg | 17% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 3025IU | 61% |
| Vitamin C | 37mg | 41% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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