Vegetable Chilli
A hearty, flavorful vegetable chili packed with tomatoes, peppers, beans, and spices, perfect for plant-based meals and satisfying lunch or dinner options.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 large onion, chopped ⓘ
- 1 (28 oz.) can whole tomatoes, drained and chopped ⓘ
- 2/3 c. picante sauce (mild) ⓘ
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder ⓘ
- 3/4 tsp. salt ⓘ
- 1 large red or green pepper, chopped ⓘ
- 1 large zucchini, chunked ⓘ
- 1 c. frozen whole grain corn ⓘ
- 1 can pinto beans, drained ⓘ
Instructions
- Heat the oil in a large pot over medium heat.
- Add chopped onion and sauté for 2 to 3 minutes until translucent.
- Add chopped tomatoes, picante sauce, chili powder, cumin, and salt to the pot.
- Cover and simmer for 10 minutes to allow flavors to meld.
- Add drained pinto beans, chopped pepper, frozen corn, and chunked zucchini.
- Cover and simmer for an additional 15 to 20 minutes or until zucchini is tender.
Tips & Substitutions
For added depth of flavor, consider incorporating spices like smoked paprika or a dash of cayenne for heat. If you're out of pinto beans, black beans or kidney beans can be excellent substitutes. Fresh vegetables can replace frozen corn, just be sure to adjust cooking times accordingly. Adding a squeeze of lime juice before serving brightens the dish.
Serving Suggestions
Serve the vegetable chili hot, garnished with fresh cilantro or a dollop of sour cream for creaminess. It pairs beautifully with Pico De Gallo(Salsa With Cilantro) or warm tortillas for dipping. Consider serving it alongside a side of Mexican Fried Rice for a hearty meal, or enjoy it with crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a pot over medium heat, adding a splash of water or broth if it seems too thick. This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Chilli contains roughly 611 calories, with 23g protein, 189g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (577% of the Daily Value), iron (129% of the Daily Value), and protein (46% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2018mg per serving (88% 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 ahead of time?
Yes, this vegetable chili can be made ahead of time and actually tastes better the next day as the flavors meld together. Just refrigerate it after cooking and reheat when ready to serve. It’s perfect for meal prepping or entertaining.
Is this dish suitable for vegans?
Absolutely! This vegetable chili is naturally vegan, packed with plant-based ingredients like vegetables and beans. It’s a great option for anyone looking for hearty vegan recipes that are both nutritious and satisfying.
How can I make it spicier?
To add some heat, you can increase the amount of chili powder or add fresh jalapeños during cooking. For an extra kick, consider stirring in a spoonful of your favorite hot sauce or using spicy picante sauce instead.
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).