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THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)
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THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 267 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon canola oil or avocado oil
  • 1 yellow onion diced, medium
  • 2 celery diced, ribs
  • 1 green bell pepper , seeded and diced
  • 1 red bell pepper , seeded and diced
  • 1 carrot , diced
  • 4 garlic pressed, or minced, cloves
  • 1 jalapeño , half minced and half chopped
  • 1 teaspoon kosher salt , divided
  • 2 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano dried
  • ¼ teaspoon cayenne pepper
  • 1 ounce fire-roasted tomatoes with juice, canned
  • 1 cup water
  • 2 ounce pinto beans rinsed and drained, canned
  • 1 ounce black beans rinsed and drained, canned
  • ⅓ cup cilantro chopped
  • lime juice of 1
  • cheddar cheese shredded
  • sour cream
  • green onion chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 267

% 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.