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Veggie Loaded Chili Recipe

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A hearty one-pot vegetarian chili packed with beans, tomatoes, colorful vegetables, corn, and smoky warming spices. This satisfying chili is easy to customize and perfect for weeknight dinners, meal prep, or a cozy cold-weather meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 cups vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 2 tablespoons fresh lime juice
  • Fresh cilantro, optional
  • Avocado, optional
  • Shredded cheese, optional
  • Sour cream, optional
  • Green onions, optional

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, red bell pepper, green bell pepper, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the zucchini and garlic and cook for another 2–3 minutes.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and optional cayenne. Cook briefly until fragrant.
  5. Add the tomato paste and stir it into the vegetables for about 1 minute.
  6. Pour in the diced tomatoes, crushed tomatoes, and vegetable broth. Stir until well combined.
  7. Add the black beans, kidney beans, pinto beans, and corn and stir to combine.
  8. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
  9. Taste and adjust the salt, pepper, chili powder, or cayenne as desired.
  10. Stir in the fresh lime juice just before serving.
  11. Ladle into bowls and serve with optional cilantro, avocado, shredded cheese, sour cream, green onions, or additional lime.

Notes

  • Mushrooms, sweet potatoes, butternut squash, celery, spinach, or kale can be added for extra vegetables. Add firm vegetables early and leafy greens near the end of cooking.
  • Add cooked quinoa, brown rice, or lentils for an even heartier chili.
  • For extra smoky flavor, add more smoked paprika or finely chopped chipotle pepper in adobo sauce.
  • For a milder chili, omit the cayenne pepper and use mild chili powder.
  • Cannellini beans, chickpeas, or additional black beans can replace any of the beans.
  • For a fully vegan meal, use avocado, cilantro, green onions, dairy-free cheese, or plant-based sour cream as toppings.
  • For a thicker chili, simmer uncovered a little longer or mash some of the beans directly in the pot.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze in freezer-safe containers. Add a splash of vegetable broth or water when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/veggie-loaded-chili-recipe/