Description
A hearty, smoky, and flavor-packed vegetarian chili loaded with beans, vegetables, and spices—perfect for cozy dinners, game days, or make-ahead meals.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 2 Bell peppers (mixed colors, diced)
- 4 cloves Garlic (minced)
- 1 Carrot (diced)
- 2 Celery stalks (diced)
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Unsweetened cocoa powder
- 2 tablespoons Tomato paste
- 1 (28-ounce) can Fire-roasted diced tomatoes
- 1 (15-ounce) can Kidney beans (drained)
- 1 (15-ounce) can Black beans (drained)
- 1 cup Corn kernels (frozen or canned)
- 2 cups Vegetable broth
- Salt and pepper to taste
- 1 tablespoon Lime juice
- Fresh cilantro (chopped, optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrot, celery, and bell peppers until softened, about 7–8 minutes. Add garlic and cook for 1 more minute.
- Stir in tomato paste, chili powder, cumin, paprika, oregano, cocoa powder, salt, and pepper. Cook for 2 minutes to toast the spices.
- Add diced tomatoes, drained beans, corn, and vegetable broth. Stir to combine and bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Mash some beans to thicken if desired.
- Stir in lime juice. Adjust seasoning to taste and garnish with chopped cilantro if using.
- Serve hot with toppings like avocado, cheese, or tortilla chips.
Notes
- Let chili rest for 10 minutes before serving for enhanced flavor.
- Fire-roasted tomatoes add a smoky layer—regular tomatoes work too.
- Mash some beans to naturally thicken the chili.
- Great for meal prep—flavors improve the next day.