Homemade Vegetarian Chili Recipe

Recipe By Slurrp

This homemade vegetarian chili is a hearty and flavorful dish that is perfect for a cozy dinner. Packed with a variety of vegetables, beans, and spices, it is a nutritious and satisfying meal. The combination of tomatoes, bell peppers, onions, and garlic creates a rich and savory base, while the beans add protein and texture. Serve this chili with some crusty bread or rice for a complete and filling meal.

4.3
27 Rating -
Rate
Vegdiet
5minstotal
15minsPrep
50minsCook
5m.total
15m.Prep
50m.Cook
Homemade Vegetarian Chili
plan
Bookmark

ingredients serve

Ingredients for Homemade Vegetarian Chili Recipe

  • 0.67 tablespoon Olive Oil
  • 0.33 Onion, Diced
  • 0.67 Bell Peppers, Diced
  • 1 cloves Cloves Garlic, Minced
  • 0.67 tablespoon Chili Powder
  • 0.33 teaspoon Cumin
  • 0.33 teaspoon Paprika
  • 0.33 teaspoon Dried Oregano
  • 0.33 can Diced Tomatoes
  • 0.67 cup Vegetable Broth
  • 0.67 tablespoon Tomato Paste
  • 0.33 can Kidney Beans, Drained And Rinsed
  • 0.33 can Black Beans, Drained And Rinsed
  • 0.33 cup Corn Kernels
  • As required Salt And Pepper To Taste
  • as per your need Optional Toppings: Shredded Cheese, Sour Cream, Chopped Cilantro

Directions: Homemade Vegetarian Chili Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions, bell peppers, and garlic, and sauté until softened.
  • STEP 2.Add chili powder, cumin, paprika, and oregano to the pot, and stir to coat the vegetables.
  • STEP 3.Pour in diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
  • STEP 4.Add kidney beans, black beans, and corn to the pot. Season with salt and pepper to taste.
  • STEP 5.Simmer the chili for about 30 minutes, stirring occasionally.
  • STEP 6.Serve the homemade vegetarian chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra heat, add a pinch of cayenne pepper or a chopped jalapeno to the chili.
  • Feel free to customize the vegetables in this recipe. You can add zucchini, carrots, or any other vegetables you like.
  • If you prefer a thicker chili, you can mash some of the beans with a fork or blend a portion of the chili in a blender before serving.

Storage and Serving

  • Serve the homemade vegetarian chili hot, garnished with your favorite toppings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chili on the stovetop or in the microwave before serving.
Nutrition
value
89
calories per serving
6 g Fat3 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    3mg
  • Vitamin A
    1253mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    86mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    < 1mg
  • Phosphorus
    48mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp