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–+ servings
Vegetarian Chili 1

Hearty Vegetarian Chili

A protein-packed vegetarian chili that delivers rich flavors with 60% fewer calories than meat-based versions. Perfect for cool autumn evenings when you want something warming, satisfying, and nourishing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Pot or Dutch Oven

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced (about 1 cup)
  • 2 bell peppers any color, diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and finely chopped (optional for heat)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can (28 oz) diced tomatoes
  • 2 cans (15 oz each) beans combination of black beans, kidney beans, or pinto beans, drained and rinsed
  • 1 can (15 oz) corn kernels drained (or 1.5 cups frozen corn)
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup or brown sugar balances acidity
  • salt and pepper to taste

Optional Toppings

  • diced avocado
  • fresh cilantro chopped
  • lime wedges
  • Greek yogurt instead of sour cream
  • chopped green onions

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté for 3-4 minutes until they begin to soften and become translucent.
  • Add bell peppers, carrots, and jalapeño (if using) to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
  • Add minced garlic and cook for 30 seconds until fragrant. Then add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir continuously for 1 minute to toast the spices.
  • Pour in diced tomatoes with their juices, stirring to combine and scraping any browned bits from the bottom of the pot.
  • Add beans, corn, vegetable broth, and maple syrup or brown sugar. Stir to combine all ingredients thoroughly.
  • Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, stirring occasionally. The chili should thicken slightly as it cooks. For a thicker consistency, simmer uncovered for the final 10 minutes.
  • Remove from heat and taste for seasoning, adding salt and pepper as needed. Let the chili rest for 5 minutes before serving.
  • Serve topped with your choice of garnishes such as diced avocado, fresh cilantro, a squeeze of lime juice, or a dollop of Greek yogurt.

Notes

This vegetarian chili actually improves with time as flavors continue to develop. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
For a slow cooker version, sauté the aromatics and spices first, then transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
To make it spicier, keep the seeds in your jalapeño, add a diced chipotle pepper in adobo sauce, or increase the cayenne pepper.
For a lower sodium version, use no-salt-added canned beans, tomatoes, and low-sodium vegetable broth.

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 13gFat: 7gSaturated Fat: 1gSodium: 580mgPotassium: 820mgFiber: 14gSugar: 10gVitamin A: 120IUVitamin C: 85mgIron: 25mg
Keyword Vegetarian Chili, Plant-Based, Healthy Chili, Meatless, Bean Chili
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