Vegetarian Chili Recipe (easy to make with lots of veggies)
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The Endless Meal · by Kristen Stevens★ 4.9 (124)

Vegetarian Chili Recipe (easy to make with lots of veggies)

NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 30%
CARBS 57G68% OF CAL
17G FIBER12G SUGAR28G OTHER
FAT 8G22% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot vegetarian chili packed with vegetables, beans, and warm spices. Simple pantry ingredients come together into a flavorful, comforting dinner that everyone loves.

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

Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons cooking oil
  • 1 large onion (diced)
  • 4 cloves garlic (finely minced)
  • 1-3 tablespoons chili powder (more will be spicier)
  • 2 tablespoons ground cumin
  • 1 teaspoon oregano
  • ¼ - 2 teaspoons chili flakes (the more chili flakes the spicier it will be)
  • 2 medium bell peppers (diced)
  • 2 medium carrots (diced)
  • 3 medium celery stalks (diced)
  • 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 15-ounce cans of beans (drained and rinsed - like kidney and white beans)
  • 2 cups frozen corn (you could use fresh but frozen is easy and works great)
  • Sea salt (to taste -I like about 2 teaspoons)
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados, or green onion
PREP
15M
SODIUM
729MG
ESTIMATE
COMPLETE

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