Easy Vegetarian Chili
A hearty, one-pot vegetarian chili with three kinds of beans, vegetables and sweet corn. Peanut butter and cocoa powder add richness, while fresh lime juice brightens every bowl.
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- ½ medium yellow onion chopped
- 1 large red bell pepper chopped
- 1 clove of garlic minced
- 2 carrots peeled and grated
- 2 Tablespoons chili powder
- 1 teaspoon red pepper flakes
- Sea salt and ground black pepper to taste
- 1 28 ounce can fire-roasted canned tomatoes
- 1 8 ounce can tomato sauce
- 1 15 ounce can cannellini beans rinsed and drained
- 1 15 ounce can red kidney beans rinsed and drained
- 1 15 ounce can black beans rinsed and drained
- 1 cup frozen sweet corn
- 1 ½-2 cups low-sodium vegetable stock
- 1 chili pepper halved, seeded and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ Tablespoon cocoa powder
- 2 Tablespoons creamy natural peanut butter
- Juice of one fresh lime
- toppings: avocado Greek yogurt or sour cream, shredded cheese, fresh cilantro
Instructions
- In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.1 Tablespoon olive oil, ½ medium yellow onion, 1 large red bell pepper, 1 clove of garlic, 2 carrots, 2 Tablespoons chili powder, 1 teaspoon red pepper flakes, Sea salt and ground black pepper
- Add the remaining ingredients except the lime juice and toppings, starting with 1½ cups vegetable stock. Stir thoroughly to incorporate the peanut butter. Cover and simmer for 20 minutes, stirring occasionally. Add more stock if you prefer a thinner chili.1 28 ounce can fire-roasted canned tomatoes, 1 8 ounce can tomato sauce, 1 15 ounce can cannellini beans, 1 15 ounce can red kidney beans, 1 15 ounce can black beans, 1 cup frozen sweet corn, 1 ½-2 cups low-sodium vegetable stock, 1 chili pepper, 2 teaspoons dried oregano, 2 teaspoons dried basil, ½ Tablespoon cocoa powder, 2 Tablespoons creamy natural peanut butter
- Remove from the heat and stir in the lime juice. Taste and adjust the seasoning, then serve with your favorite toppings.Juice of one fresh lime
Video
Notes
- Milder chili: Omit the fresh chili pepper and red pepper flakes.
- Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat, adding a splash of broth if needed.
Nutrition
Serving: 1/6 of recipe without toppings | Calories: 306kcal | Carbohydrates: 50g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 1480mg | Potassium: 609mg | Fiber: 15g | Sugar: 13g