The Ultimate Vegetarian Chili
User Reviews
4.9
156 reviews
Excellent
The Ultimate Vegetarian Chili
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This vegetarian chili is a top-notch meatless dinner with layers of good-for-you vegetables, hearty beans, and warming spices. Watch how I make this in my kitchen in the video below!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1 (15oz can) black beans drained and rinsed
- 1 (15oz can) Kidney Beans drained and rinsed
- 1 (15oz can) pinto beans drained and rinsed
- 1 (28oz can) fire-roasted diced tomatoes undrained
- 1 (4oz can) roasted and diced green chilies undrained
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- For garnish: chopped cilantro, diced avocado, sour cream, and/or grated cheese.
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Instructions
- Cook the vegetables. Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.
- Add the aromatics. Add the garlic, chili powder, cumin, oregano, paprika, salt, and tomato paste. Stir for another minute, until fragrant.
- Let it simmer. Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Stir it, increase the heat to high to bring it to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquid-y chili, add another cup of vegetable broth.
- Serve. Before serving, remove the bay leaf. Ladle servings into individual bowls and top with your favorite garnishes.
Equipments used:
Notes
- Let the chili cool to room temperature before placing it in an airtight container. It can be stored for 4 to 5 days in the fridge or up to 3 months in the freezer.
- Storage tips: Let the chili cool to room temperature before placing it in an airtight container. It can be stored for 4 to 5 days in the fridge or up to 3 months in the freezer.
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
69g
(23%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
680mg
(28%)
Potassium
1171mg
(33%)
Fiber
22g
(88%)
Sugar
8g
(16%)
Vitamin A
5668IU
(113%)
Vitamin C
51mg
(57%)
Calcium
161mg
(16%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 680mg | 28% |
| Potassium | 1171mg | 25% |
| Fiber | 22g | 88% |
| Sugar | 8g | 16% |
| Vitamin A | 5668IU | 113% |
| Vitamin C | 51mg | 57% |
| Calcium | 161mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
156 reviews
Excellent
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