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Healthy Vegetarian Chili

A hearty one-pot vegetarian chili loaded with two kinds of beans and veggies — 14g protein, 12g fiber, ready in 40 minutes. Freezer-friendly and even better the next day.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 2 carrots diced
  • 4 garlic cloves minced
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 15 oz can crushed tomatoes
  • 1 cup vegetable broth
  • 1 cup corn fresh, frozen, or canned
  • 3/4 tsp salt plus more to taste
  • 1 chipotle in adobo chopped (optional, for heat)

Method
 

  1. Heat the oil in a large pot over medium. Add onion, bell pepper, and carrots; cook 6–7 minutes until softened. Add garlic and cook 1 minute.
  2. Stir in the chili powder, cumin, smoked paprika, and oregano; cook 30–60 seconds until fragrant.
  3. Add both cans of beans, both tomatoes, the broth, corn, salt, and chipotle if using. Bring to a simmer.
  4. Lower the heat and simmer uncovered 25–30 minutes, stirring occasionally, until thickened. Taste and adjust salt.

Notes

Nutrition per serving (approximate): 280 calories, 14g protein, 48g carbs, 5g fat, 12g fiber, 540mg sodium. Make it heartier: add 1 diced sweet potato with the carrots, or 1/2 cup quinoa with the broth. To thicken, mash some of the beans against the side of the pot or simmer a few minutes longer. Freezes well for up to 3 months — it's even better the next day.