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–+ servings

Vegetarian Chili

Prep: 20 minutes
Cook: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Course: Soup
Cuisine: American
Calories: 228kcal
Author: Jessica Gavin
A big bowl of vegetarian chili is the ultimate quick and easy comfort food. Multi-colored beans simmer in a mix of smokey, savory, and spicy seasonings.

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 cup (138 g) diced yellow onion, ¼" dice
  • 1 cup (138 g) diced red bell pepper, ½" dice
  • 1 tablespoon (10 g) minced garlic
  • 1 teaspoon (3 g) minced jalapeno
  • 1 teaspoon (5 g) kosher salt
  • 1 tablespoon (8 g) chili powder
  • 2 teaspoons (4 g) ground cumin
  • 1 teaspoon (1 g) ground coriander
  • 1 teaspoon (2 g) smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon black pepper
  • 1 cup (145 g) corn kernels, fresh, canned or frozen
  • 15 ounces (425 g) canned red kidney beans
  • 15 ounces (425 g) canned pinto beans
  • 15 ounces (425 g) canned black beans
  • 19 ounces (822 g) diced fire-roasted tomatoes, plus juice
  • 16 ounces (473 ml) canned tomato sauce
  • 1 cup (240 ml) vegetable broth

Special Equipment

Instructions

  • Prepare Beans - Place the beans in a colander and rinse them with water. Drain thoroughly and set them aside.
  • Saute Aromatics - Heat a large pot or dutch oven over medium-high heat. Add the olive oil, once hot, add the onions, bell pepper, jalapenos, and salt. Cook until softened, 5 to 7 minutes.
    Stir in the garlic, chili powder, cumin, coriander, paprika, chipotle chili powder, and black pepper, and cook until fragrant, 30 seconds.
  • Add Beans and Vegetables - Add corn, kidney beans, pinto beans, black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
  • Simmer Chili - Bring to a boil, then reduce to a simmer. Cook until the chili is slightly thickened, about 20 to 25 minutes. Taste and season with salt and pepper.
  • To Serve - Portion chili into bowls and add desired toppings.

Notes

  • Recipe Yield: About 8 cups
  • Serving Size: 1 cup
  • Topping Suggestions: Sliced chili peppers, green onions, cilantro, cheese, sour cream, or avocado.
  • Storing: Cool and store in an airtight container for up to 1 week. Freeze in a resealable bag for up to 3 months, and defrost before using. 
  • Reheating: Cover and microwave on high in 30-second intervals, stirring in between, until hot. Alternatively, reheat on the stovetop over medium heat. 

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1204mg | Potassium: 728mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1068IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 4mg
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