Vegetarian Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili loaded with beans, vegetables, tomatoes, and warm spices simmered together. Satisfying and flavorful enough to satisfy meat-eaters. A warming weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 3/4 cup onion (finely diced)
- 1 cup red bell pepper (diced)
- 1 tablespoon minced garlic
- 1 28 ounce can diced tomatoes (do not drain)
- 1 8 ounce can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon pepper
- 1` 4 ounce can diced green chilies (drained)
- 2 15 ounce cans pinto beans (drained and rinsed)
- 1 15 ounce can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, thawed from frozen or canned)
- Toppings such as shredded cheese, sour cream, cilantro and tortilla strips
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1502mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1145mg
- Calcium
- 192mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.