Quick And Easy Vegetarian Chili Recipe

Name: Quick And Easy Vegetarian Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; 1 (28-ounce) can crushed tomatoes; 1 ½ cups vegetable juice; 1 (15-ounce) can kidney beans; 0 units black beans; 1 (15-ounce) can whole kernel corn; 2 tablespoons chili powder; 1 tablespoon ground cumin; 0 units fresh cilantro

This vibrant vegetarian chili is a weeknight winner! Packed with flavor and featuring simple ingredients, it's a healthy and satisfying meal perfect for meat-eaters and vegetarians alike. Imagine a hearty, flavorful chili simmering on the stove, then topped with your favorite cheese (we love a sprinkle of cheddar or soy cheese!) and a warm piece of cornbread. Even weight watchers can enjoy this delicious recipe (3 points per 2-cup serving!). Feel free to add ground meat for extra protein, but trust us, this vegetarian version is incredibly fresh and tasty on its own.

Prep Time 15 mins

Cook Time 45 mins

Calories 401.4 kcal

Protein 40g

Rating 4.2 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick And Easy Vegetarian Chili

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (28-ounce) can crushed tomatoes
1 ½ cups vegetable juice
1 (15-ounce) can kidney beans
0 units black beans
1 (15-ounce) can whole kernel corn
2 tablespoons chili powder
1 tablespoon ground cumin
0 units fresh cilantro

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How to Make Quick And Easy Vegetarian Chili

Drain and rinse 1 (15-ounce) can of kidney beans and 1 (15-ounce) can of corn.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat.
Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 bell pepper (chopped) to the pot. Cook until onions are translucent and bell peppers are bright green (about 5-7 minutes).
Stir in 1 (28-ounce) can crushed tomatoes, 1 ½ cups vegetable juice, drained beans, corn, 2 tablespoons chili powder, and 1 tablespoon ground cumin.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until flavors have melded.
If the chili becomes too thick during simmering, add more vegetable juice, 1/2 cup at a time, until desired consistency is reached.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

46g

Fat

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Beans Vegetables American Southwestern United States Tex Mex Easy Low Fat Vegan Vegetarian Chili Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Black Beans Healthy 2 Low In Something Number Of Servings