Description
This 20-Minute Vegetarian Chili Recipe is a quick and satisfying meal that’s perfect for busy weeknights or casual gatherings. With just eight simple ingredients, this hearty chili is loaded with flavor and nutrition, making it a go-to dish for everyone. The combination of black beans, kidney beans, and corn not only provides a delicious taste but also ensures you get a healthy dose of protein and fiber in every bowl. Plus, it’s versatile enough to allow for easy customization—add your favorite spices or vegetables to make it your own!
Ingredients
Scale
- 2 Tbsp oil
- 1 medium yellow onion (chopped)
- 1 packet chili seasoning
- 2 cans fire roasted diced tomatoes (14.5 oz each)
- 1 can black beans (15 or 16 oz)
- 1 can kidney beans (15 or 16 oz)
- 1 can pinto beans (15 or 16 oz)
- 1 can corn (15 or 16 oz)
Instructions
- In a large pot, heat oil over medium heat. Add chopped onion and sauté until soft and translucent (about 4 minutes). Stir in the chili seasoning and cook for another minute until fragrant.
- Add all canned ingredients directly into the pot without draining. Cover and let simmer for about 15 minutes to meld flavors.
- For a creamier texture, optionally blend one cup of the chili in a countertop blender before returning it to the pot.
- Serve hot with your favorite toppings such as shredded cheese, avocado slices, sour cream alternatives, or crushed corn chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg