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Chunky Vegetarian Chili

Chunky Vegetarian Chili recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 11
Calories: 71.2
Dietary: Diabetic, Gluten-free
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
  • 1 md Green pepper; chopped
  • 1 cans Pinto beans, rinsed drained
  • 1 md Onion; chopped -(15 oz.)
  • 3 cloves Garlic; minced
  • 1 cans Whole kernel corn, drained
  • 1 tablespoons Cooking oil -(11 oz.)
  • 2 cans Mexican stewed tomatoes,
  • 2 1/2 cups Water
Directions
  1. 1
    In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium heat.
  2. 2
    Add the chopped onion, green pepper, and minced garlic; sauté for 5-7 minutes until softened and fragrant.
  3. 3
    Stir in the chili powder and ground cumin, cooking for 1 minute to toast the spices.
  4. 4
    Add the pinto beans, kidney beans, whole kernel corn, Mexican stewed tomatoes, and water.
  5. 5
    Bring the mixture to a boil, then reduce heat to low.
  6. 6
    Cover and simmer for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
  7. 7
    Taste and adjust seasoning with salt and pepper if desired; add more water if a thinner consistency is preferred.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/chunky-vegetarian-chili/