Spicy Vegetarian Chili
View original ↗
Isabel Eats · by Isabel Orozco-Moore★ 4.8 (40)

Spicy Vegetarian Chili

NUTRITION · PER SERVING100M COOK
CAL 16%·PRO 27%
CARBS 46G59% OF CAL
14G FIBER11G SUGAR22G OTHER
FAT 9G27% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, hearty vegetarian chili loaded with beans, tomatoes, and warming spices. Rich and satisfying enough to serve as a complete meal, topped with cheese or your favorite garnishes.

mainmexicansoupbeansgluten freevegetarian
View the full recipe on Isabel Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil
  • 1 yellow onion, (finely chopped)
  • 1 red bell pepper, (finely chopped)
  • 2 carrots, (peeled and chopped)
  • 2 celery stalk, (finely chopped)
  • 2 serrano chile, (finely chopped )
  • 4 cloves garlic, (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups vegetable broth
  • 2 (15-ounce) cans fire-roasted diced tomatoes
  • 1 (15-ounce) can dark red kidney beans, (drained and rinsed)
  • 1 (15-ounce) can black beans, (drained and rinsed)
  • 2 tablespoons your favorite spicy hot sauce
  • 1 tablespoon fresh lime juice
  • optional toppings: shredded cheese, sour cream, cilantro, hot sauce
PREP
20M
SODIUM
1428MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.