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two bowls of vegetarian chili with cilantro lime and avocado scattered on table
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5 from 6 votes

Vegetarian Chili Recipe

This thick and hearty vegetarian chili is smoky, slightly spicy, and so satisfying. Packed with vegetables, two types of beans, and warm spices, this easy chili recipe is the perfect healthy comfort food.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, Tex-Mex
Diet: Vegetarian
Servings: 4 servings
Calories: 114kcal
Author: MaryAnne

Equipment

  • Large Dutch oven or sauce pan

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 (7 ounce can) fire-roasted green chiles
  • 4 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 (28 ounce can) fire-roasted diced tomatoes
  • 1 (15 ounce can) red kidney beans, drained and rinsed
  • 1 (15 ounce can) pinto beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Garnishes: sliced avocado, grated cheddar cheese, tortilla chips, sour cream, etc.

Instructions

  • In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat for 1-2 minutes. Add the onion, bell pepper, and chiles, and stir to combine. Cook until onion is tender and translucent, about 7-8 minutes.
  • Add garlic, chili powder, cumin, paprika, oregano, and salt, and cook for an additional minute, stirring frequently.
  • Pour in diced tomatoes, both beans, and vegetable broth, and give it a good stir. Simmer chili (reducing heat to medium-low or low if necessary) for around 30 minutes, stirring occasionally.
  • Remove from heat and finish chili with fresh lime juice, chopped cilantro, and whatever your favorite chili toppings are.

Notes

  • How to store: Keep your leftover chili (covered) in the refrigerator for up to 4 days.
  • How to freeze: After completely cooled, transfer chili to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
  • How to reheat: Place chili on your stovetop over medium-low heat, or in the microwave, until heated thoroughly.
 
 

Nutrition

Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 364mg | Potassium: 244mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2395IU | Vitamin C: 42mg | Calcium: 51mg | Iron: 2mg