Chunky Vegetarian Chili

chefs-mate chefs-mate 0 Comments
Servings: 11 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A hearty, bean-filled comfort food perfect for cozy weeknight dinners
Chunky Vegetarian Chili recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This chunky vegetarian chili is a robust and comforting dish that relies on the earthy depth of pinto beans and kidney beans, brightened by sweet corn and diced tomatoes. The savory profile is built on a base of sautéed onions, green peppers, and garlic, spiced with warm chili powder and cumin. It offers a thick, satisfying texture that holds up well against the heat, making it ideal for serving over rice or with crusty bread. Perfect for family dinners, potlucks, or meal prepping, this vegan-friendly stew comes together quickly with pantry staples, delivering a wholesome, plant-based meal that feels indulgent without the meat.

Chunky Vegetarian Chili recipe image
Print Recipe
0 Add to Favorites

Chunky Vegetarian Chili

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 11 Calories: 71.2

Description

This chunky vegetarian chili is a robust and comforting dish that relies on the earthy depth of pinto beans and kidney beans, brightened by sweet corn and diced tomatoes. The savory profile is built on a base of saut&# 195;©ed onions, green peppers, and garlic, spiced with warm chili powder and cumin. It offers a thick, satisfying texture that holds up well against the heat, making it ideal for serving over rice or with crusty bread. Perfect for family dinners, potlucks, or meal prepping, this vegan-friendly stew comes together quickly with pantry staples, delivering a wholesome, plant-based meal that feels indulgent without the meat.

Ingredients

Directions

  1. In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium heat.
  2. Add the chopped onion, green pepper, and minced garlic; sauté for 5-7 minutes until softened and fragrant.
  3. Stir in the chili powder and ground cumin, cooking for 1 minute to toast the spices.
  4. Add the pinto beans, kidney beans, whole kernel corn, Mexican stewed tomatoes, and water.
  5. Bring the mixture to a boil, then reduce heat to low.
  6. Cover and simmer for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
  7. Taste and adjust seasoning with salt and pepper if desired; add more water if a thinner consistency is preferred.
  8. Serve hot, optionally topped with fresh cilantro, avocado, or lime wedges.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 71.2kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 13.1g5%
Dietary Fiber 1.8g8%
Sugars 2.8g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, chili, beans, vegan, comfort food, pinto beans, kidney beans, corn, spicy, stew, plant-based, meal prep, healthy, dinner, cumin, chili powder, onion, garlic, green pepper, tomatoes
Recipe Card powered by WP Delicious

Leave a Comment