Hearty Vegetable Chili Recipe
Warm up with this hearty Vegetable Chili! Packed with beans, veggies, and bold spices, it’s a one-pot vegan meal that’s perfect for busy weeknights, meal prep, or feeding a crowd.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 bell peppers chopped
- 2 carrots diced
- 1 zucchini chopped
- 2 cans diced tomatoes 14.5 oz each
- 2 tbsp tomato paste
- 1 can kidney beans 15 oz, drained
- 1 can black beans 15 oz, drained
- 1 cup corn kernels
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado lime, cilantro, vegan sour cream
Instructions
- Heat olive oil in a large pot. Sauté onion until soft, then add garlic.
- Add bell peppers, carrots, and zucchini. Cook until slightly tender.
- Stir in tomato paste, diced tomatoes, and spices. Cook for 2 minutes.
- Add beans, corn, and broth. Stir and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Season to taste. Serve hot with toppings of choice.
Notes
- This chili tastes even better the next day—perfect for meal prep!
- Freeze leftovers in airtight containers for up to 3 months.
- Add cooked quinoa or bulgur for extra heartiness.
- Use smoked paprika for a subtle BBQ-style depth.