THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili with pinto beans, black beans, and roasted vegetables balanced with warmth and spice. Satisfying and nutritious. Serve with toppings like sour cream, cheddar, and cilantro.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon canola or avocado oil
- 1 medium yellow onion (, diced)
- 2 celery ribs (, diced)
- 1 green bell pepper (, seeded and diced)
- 1 red bell pepper (, seeded and diced)
- 1 carrot (, diced)
- 4 garlic cloves (, pressed, or minced)
- 1 jalapeño (, half minced and half chopped)
- 1 teaspoon kosher salt (, divided)
- 2 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 28 ounce canned fire-roasted tomatoes (, with juice)
- 1 cup water
- 2 15 ounce cans pinto beans (, rinsed and drained)
- 1 15 ounce can black beans (, rinsed and drained)
- 1/3 cup chopped cilantro
- juice of 1 lime
- shredded cheddar cheese
- sour cream
- chopped green onion
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 858mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 709mg
- Calcium
- 198mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 858MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.