Vegetarian Chili

5 from 1 vote

This vegetarian chili is packed with nutritious and tasty ingredients! It is spicy, incredibly flavorful, and super simple to make in under 30 minutes, making it perfect for a quick and delicious weeknight dinner.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Mexican-Inspired

Keyword: best vegetarian chili, meatless chili, vegetarian chili, vegetarian chili recipe, veggie chili

Servings: servings

Calories: 423kcal

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely diced
3 garlic cloves minced
1 jalapeño pepper finely diced
3 tablespoons tomato paste
2 tablespoons chili powder
½ tablespoon paprika powder
½ teaspoon ground cumin
½ teaspoon curry powder
¼ teaspoon cayenne pepper
salt and pepper to taste
1 ½ cup tomato passata
1 ½ cup vegetable broth
1 15-ounce can kidney beans drained and rinsed
1 15-ounce can black beans drained and rinsed
1 15-ounce can frozen corn drained and rinsed
½ red bell pepper cut into dices
½ green bell pepper cut into dices
toppings of your choice like avocado, sour cream, tortilla chips, fresh cilantro

US Customary - Metric

Instructions

Preheat some olive oil in a pot over medium heat. Then sauté the onion, garlic, and jalapeño pepper for 1-2 minutes.
2 tablespoons extra virgin olive oil, 1 yellow onion, 3 garlic cloves, 1 jalapeño pepper
Next, add the tomato paste and seasonings. Stir and sauté for 30 seconds.
3 tablespoons tomato paste, 2 tablespoons chili powder, ½ tablespoon paprika powder, ½ teaspoon ground cumin, ½ teaspoon curry powder, ¼ teaspoon cayenne pepper, salt and pepper
Add the tomato passata, vegetable broth, and vegetables. Stir, cover the pot, bring the chili to a boil, reduce it to a simmer, and let everything cook for 15 minutes.
1 ½ cup tomato passata, 1 ½ cup vegetable broth, 1 15-ounce can kidney beans, 1 15-ounce can black beans, 1 15-ounce can frozen corn, ½ red bell pepper, ½ green bell pepper
Add your favorite toppings, serve, and enjoy!
toppings of your choice

Nutrition