THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)
This good-for-you Vegetarian Chili with savory vegetables, pinto beans, and black beans is balanced with a mix of sweetness and spice that's hearty, healthy, and satisfies your hunger and fuels your day.
Servings 8
Calories 267kcal
Ingredients
- 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 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- ¼ 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
- ⅓ cup chopped cilantro
- juice of 1 lime
- shredded cheddar cheese
- sour cream
- chopped green onion
Instructions
- Heat the oil in a large, heavy-bottom saucepan or Dutch oven over medium. Add the onion, celery, bell peppers, carrot, garlic, the minced jalapeño, and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the chili powder, cumin, oregano, the rest of the kosher salt, and cayenne pepper, stir well so all of the vegetables are coated, and cook for 5 minutes, stirring often so the spices don't burn. Add the tomatoes with their juices, and 1 cup water, bring to a simmer and cook for 20 minutes until the broth reduces and thickens.
- Add the rinsed and drained beans, corn, and chopped cilantro with the lime juice. Cook for 5-10 minutes for the beans to warm through and absorb the broth. Taste for seasoning and add more salt, if needed, and another pinch of cayenne pepper for more heat.
- Serve topped with shredded cheddar cheese, sour cream, the rest of the jalapeño, chopped green onion, and more cilantro.
Notes
Storage Tips
- Once cooled, transfer it to an airtight container and store it in the fridge for up to five days.
- For longer storage, freeze individual servings in freezer-safe containers or bags.
- To reheat, just pop it in a pot over medium heat, adding a splash of water or broth if it’s too thick.
Nutrition
Calories: 267kcal | Carbohydrates: 47g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 701mg | Potassium: 808mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3025IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 5mg