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A bowl of vegetarian chili topped with shredded cheese and sour cream.
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Vegetarian Chili

This vegetarian chili is a blend of colorful vegetables, two types of beans and tomatoes, all simmered together to make a hearty and delicious meal. My vegetable chili is so good that you won't even miss the meat!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 286kcal
Author Sara Welch

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup onion finely diced
  • 1 cup red bell pepper diced
  • 1 tablespoon minced garlic
  • 1 28 ounce can diced tomatoes do not drain
  • 1 8 ounce can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt or more to taste
  • 1/2 teaspoon pepper
  • 1` 4 ounce can diced green chilies drained
  • 2 15 ounce cans pinto beans drained and rinsed
  • 1 15 ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh, thawed from frozen or canned
  • Toppings such as shredded cheese, sour cream, cilantro and tortilla strips

Instructions

  • Heat the olive oil in a large pot over medium high heat.
  • Add the onions and red bell peppers to the pot and cook for 5-7 minutes or until softened. Stir in the garlic and cook for 30 seconds.
  • Add the diced tomatoes, tomato sauce, broth, chili powder, ground cumin, smoked paprika, cocoa powder, sugar, salt, pepper, chilies, pinto beans and black beans to the pot. Bring to a simmer.
  • Cook for 30 minutes, stirring occasionally, or until chili has thickened.
  • Add the corn and cook for another 5 minutes.
  • Taste and add more salt and pepper if desired. Serve immediately with toppings of your choice.

Video

Nutrition

Calories: 286kcal | Carbohydrates: 46g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 738mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2001IU | Vitamin C: 35mg | Calcium: 73mg | Iron: 4mg