Chunky Vegetable Chili
A hearty, flavorful vegetable chili packed with beans, corn, and spices, perfect for comforting meals and suitable for vegetarians or those seeking a filling, nutritious dish.
Ingredients
- 1 medium green pepper, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 2 (14 1/2 oz.) cans Mexican style tomatoes with juice ⓘ
- 1 (15 oz.) can pinto beans, rinsed and drained ⓘ
- 1 (16 oz.) can kidney beans, rinsed and drained ⓘ
- 1 (11 oz.) can whole kernel corn, drained ⓘ
- 2 1/2 cups water ⓘ
- 1 cup uncooked long grain rice or elbow macaroni ⓘ
- 1 to 2 Tbsp. chili powder ⓘ
- 1 1/2 tsp. ground cumin ⓘ
Instructions
- In a large pot, sauté green pepper and onion in vegetable oil until tender.
- Stir in all remaining ingredients; bring to a boil.
- Reduce heat and simmer until rice or macaroni is tender, about 25 to 30 minutes, stirring occasionally.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. If you prefer a meatier chili, ground turkey or beef can be sautéed with the vegetables. Feel free to substitute the long grain rice with quinoa for a gluten-free option. Adding a splash of lime juice before serving can brighten the flavors. Browse more Mexican recipes to find complementary dishes.
Serving Suggestions
Serve the chunky vegetable chili with a dollop of sour cream or Greek yogurt on top for creaminess. It pairs beautifully with Carrie'S Taco Salsa for an added flavor boost. Consider offering a side of cornbread or tortilla chips for a satisfying crunch. This dish also makes a great filling for Homemade Tacos.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat or in the microwave until heated through. If the chili thickens too much, add a splash of water or vegetable broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Vegetable Chili contains roughly 1428 calories, with 37g protein, 204g carbohydrates, and 56g fat. It is an excellent source of iron (150% of the Daily Value), protein (73% of the Daily Value), and dietary fiber (73% of the Daily Value). Note that it is relatively high in sodium, at 1704mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this chili actually tastes better the next day as the flavors meld. You can prepare it a day in advance, allow it to cool, and then refrigerate. Just reheat it on the stovetop or in the microwave when you're ready to serve.
What can I substitute for beans if I have allergies?
If you have bean allergies, you can replace the pinto and kidney beans with additional vegetables like zucchini or mushrooms for texture. Lentils are also a good alternative, providing a similar richness without triggering allergies.
How can I make this recipe vegan?
This chunky vegetable chili is already vegan as it contains no animal products. Just ensure that the vegetable broth or any additional toppings you use, like sour cream, are also vegan-friendly. You can enhance flavor with nutritional yeast or avocado as a topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).