The Best Vegetarian Chili

The Best Vegetarian Chili
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Veg Chili

With three different types of beans, a confetti of color with multicolor peppers, and a subtle heat that'll tickle your tastebuds, you'll be wondering what you did B.C. — before (this) chili! 

Need inspiration for other vegetarian meals? Click here to see our Best Vegetarian Recipes. 

 

4
Servings
426
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1 small green chili, seeded and minced
  • 2 Teaspoons ground cumin
  • 1/2 Teaspoon chipotle pepper flakes
  • 1/4 Teaspoon ground nutmeg
  • 1 Teaspoon salt
  • 1 small green bell pepper, cored, seeded, diced
  • 1 small red bell pepper, cored, seeded, diced
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 yellow bell pepper, cored, seeded, diced
  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can red kidney beans
  • 1 (15 ounce) can red pinto beans
  • 1/2 Cup low-sodium vegetable broth

Directions

Heat the olive oil in a heavy bottom pot over high heat. Add the onion and cook unti softened, about 4 to 6 minutes. Reduce heat to medium-low and add garlic, green chili, ground cumin, chipotle flakes, nutmeg, and salt and stir with a wooden spoon to combine. Increase heat to medium-high. 

Add bell peppers, stir, and cook until tender, about 10 minutes. Add tomatoes and stir; bring to a simmer, cooking over low heat, covered, for about 10 minutes. Add the beans and vegetable stock and simmer, covered, for 12 to 15 more minutes. 

Remove from heat and garnish with chopped cilantro (optional). Sharp white cheddar and a dallop créme fraîche pair well with this chili. 

Vegetarian Chili Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Chili Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
N/A
Saturated Fat
1g
5%
Protein
23g
47%
Carbs
74g
25%
Vitamin A
70µg
8%
Vitamin B6
0.5mg
25.8%
Vitamin C
161mg
100%
Vitamin E
3mg
15%
Vitamin K
14µg
18%
Calcium
250mg
25%
Fiber
20g
78%
Folate (food)
161µg
N/A
Folate equivalent (total)
161µg
40%
Iron
8mg
45%
Magnesium
150mg
37%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
12%
Phosphorus
377mg
54%
Polyunsaturated
1g
N/A
Potassium
1519mg
43%
Riboflavin (B2)
0.2mg
10.6%
Sodium
1144mg
48%
Thiamin (B1)
0.9mg
58.6%
Zinc
3mg
20%