Healthy Vegetarian Chili Recipe
This Vegetarian Chili recipe is utterly delicious, super healthy, and packed with vegetables, pantry staples, like beans and tomatoes-- and is filled with smokey flavor!
Servings: 4 to 6 servings
Calories: 164kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 2 ribs celery chopped
- 2 green bell peppers chopped
- 1 jalapeno pepper chopped (optional for added heat)
- 3 cloves garlic chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 15 ounces cans diced tomatoes with juices
- 2 15 ounces cans black beans, rinsed and drained
- 1 15 ounces can pinto beans, rinsed and drained
- 2 cups water
- 1 bay leaf
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add chopped onions, bell peppers, jalapeno (if using), carrots, and celery. Season with a pinch of salt and cook, stirring occasionally until the vegetables are softening, and the onion is translucent; about 5 to 7 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook until fragrant; about 1 minute.
- Add the tomatoes with their juices, black and pinto beans, water, and bay leaf. Stir to combine and bring the chili to a simmer. Maintain a simmer and cook, stirring as needed, for 30 minutes.
- Remove from the heat and stir in fresh parsley or cilantro, season to taste with salt and pepper, and serve with favorite toppings. Squeeze a bit of lime into chili before serving for a pleasing balance of acidity.
Notes
If you love this recipe: You might also love my Healthy 20-Minute Chili and Healthy Beef Chili recipe.
Nutrition
Serving: 1g | Calories: 164kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 517mg | Fiber: 8g | Sugar: 9g