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Easy Vegetarian Chili

A hearty vegetarian chili packed with protein, fiber, and rich flavors. Perfect for a cozy night or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Chopping board
  • Knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes.
  4. Add in the diced zucchini and sauté for an additional 3 minutes.
  5. Stir in the black beans, kidney beans, and diced tomatoes.
  6. Add the vegetable broth and stir to combine well.
  7. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper.
  8. Bring the chili to a gentle boil, then reduce heat and let it simmer for 20-25 minutes.
  9. Letting the chili sit before serving allows the flavors to deepen.

Notes

This chili is great for meal prep and tastes even better the next day.