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Vegetarian Chili

A flavorful chili made with extra veggies and no meat. A bowl full of comfort.
Course Main Dish
Cuisine Mexican, Tex-mex
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 243kcal

Ingredients

  • 2 cups prepared Kidney beans
  • 2 cups prepared Black beans
  • 2 cups prepared Cranberry beans
  • 1 cup frozen corn
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 jalapeno finely chopped
  • 1 sweet onion diced
  • 28 oz canned diced tomatoes
  • 1 cup vegetable broth
  • 5 cloves garlic crushed in a garlic press
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teapsoon Ghirardelli cocoa powder unsweetened
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon Black pepper

Instructions

  • Saute onions and peppers over medium high heat in 1-2 teaspoon olive oil.
  • Once the veggies have sauteed for about 5 minutes, add everything else into the pot.
  • Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Notes

If using canned beans, rinse well. 
Sauteeing the vegetables is optional, but gives a richer flavor. 

Nutrition

Calories: 243kcal | Carbohydrates: 47g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 720mg | Potassium: 909mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1557IU | Vitamin C: 54mg | Calcium: 99mg | Iron: 5mg