Easy Vegetarian Chili - 21grams Protein per Serving!

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and texture.

kidney beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Heat extra virgin olive oil in a large pot or Dutch oven over medium-low heat.

Chop the onion, carrot, and celery while the oil heats up.

Add the chopped onion, carrot, and celery to the pot and sauté for 3 to 4 minutes with a pinch of salt.

Chop the bell pepper and add it to the pot with the other vegetables.

Press or grate garlic and add it to the mixture.

Add 2 tablespoons of smoked paprika, 1.5 teaspoons of cumin, and chili powder to the pot, stirring to toast the spices for a minute.

Add crushed diced tomatoes to the pot, being careful of splatter.

Add black beans and kidney beans (canned or cooked), and a little vegetable broth made with vegetable bouillon and hot water.

Season with salt, black pepper, and about half a teaspoon of dried oregano, stirring to combine.

Cover the pot and turn the heat up until the chili starts boiling, then crack the lid and let it simmer for about 40 minutes.

While the chili simmers, boil corn on the cob in lightly salted water for 5 minutes or use canned corn.

Cool the corn under running water, then slice off the kernels.

Cook brown rice in boiling water with a teaspoon of salt for about 30 minutes, then drain and let it steam off.

After 40 minutes, check the chili; if you want it extra creamy, blend it with an immersion blender for a couple of pulses.

Stir in baby spinach, which will wilt with the residual heat.

Add balsamic vinegar to enhance the flavors, then taste and adjust for salt.

Serve the chili in a large bowl topped with brown rice, sour cream or Greek yogurt, corn kernels, chopped spring onions, fresh cilantro, sliced avocado, and a squeeze of fresh lime.

Store the chili in an airtight container after it reaches room temperature, refrigerate for up to 5 days, or freeze for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary