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Vegetarian Chili

Warm up with this hearty vegetarian chili that’s packed with flavor and nutrition! Made with black and kidney beans, vibrant vegetables, and delicious spices, this recipe is perfect for cozy nights or meal prep. In just 45 minutes, you’ll have a wholesome dish that serves up to 6. Don’t miss out on the chance to try this comforting recipe—click through to discover how to make your own perfect bowl of vegetarian chili!

Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

1 zucchini, diced

1 cup corn (fresh or frozen)

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Shredded cheese (optional, for serving)

Instructions
 

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced bell pepper, carrots, and zucchini. Sauté for approximately 5-7 minutes, until they soften.

        Sprinkle in the chili powder, cumin, and smoked paprika. Stir well to coat the vegetables in the spices.

          Pour in the canned tomatoes, black beans, kidney beans, and corn. Mix until well combined.

            Season the chili with salt and pepper to taste.

              Bring the chili to a gentle simmer and allow it to cook for 25-30 minutes, stirring occasionally. This helps meld the flavors together.

                Once done, remove from heat and let it sit for a few minutes before serving.

                  Serve hot, garnished with freshly chopped cilantro, avocado slices, and shredded cheese if desired.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6