Veggie Chili
A hearty, deeply flavored vegetarian chili that proves you don't need meat to make something seriously satisfying. Fire-roasted tomatoes, three kinds of vegetables, and two types of beans simmered in a bold, smoky spiced broth — finished with a squeeze of lime and loaded with your favorite toppings.
- Base
- 1 tbsp extra virgin olive oil
- 1 small white onion, diced
- 1 tbsp garlic, minced
- Spices
- 1 packet chili seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- — salt & black pepper, to taste
- Vegetables & Beans
- 1 can fire-roasted diced tomatoes, undrained
- 1 can black beans, drained & rinsed
- 1 can kidney beans, drained & rinsed
- 6 oz tomato paste
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 16 oz low-sodium vegetable broth
- 1 lime, juiced
- Toppings
- — 2% shredded cheddar (optional)
- — plain Greek yogurt (optional)
- — sliced avocado (optional)
- — fresh cilantro (optional)
- — sliced jalapeño (optional)
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1
Bloom the spices
Heat the olive oil in a large stock pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute more. Add the chili seasoning packet, cumin, smoked paprika, and oregano directly to the pot and stir into the onion mixture. Cook for 1–2 minutes until the spices are fragrant — this step blooms the spices in the oil and builds a much deeper, richer flavor base than adding them later.
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2
Add the tomatoes & paste
Add the fire-roasted diced tomatoes with their juice and the tomato paste. Stir well and cook for 2–3 minutes, letting the tomato paste caramelize slightly into the spiced base — this adds another layer of depth to the finished chili.
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3
Add the vegetables & beans
Add the black beans, kidney beans, zucchini, and all three bell peppers to the pot. Pour in the vegetable broth and stir everything together until well combined.
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4
Simmer
Bring the chili to a light boil over medium-high heat, then reduce to low, cover, and simmer for 25–30 minutes until the vegetables are tender and the chili has thickened. Stir occasionally and add a splash more broth if it gets too thick.
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5
Finish with lime & serve
Remove from heat and squeeze the juice of one lime over the chili. Stir and taste — adjust seasoning if needed. The lime brightens everything and makes the spices pop. Ladle into bowls and pile on your favorite toppings.
- Bloom the spices — don't skip it: Cooking the chili seasoning and spices in the oil before adding any liquid is the single most impactful technique in this recipe. It takes 2 minutes and makes a dramatic difference in the finished depth of flavor.
- Fire-roasted tomatoes: The swap from regular diced to fire-roasted is an easy upgrade that adds smokiness and complexity — most grocery stores carry them right next to the regular diced tomatoes.
- Greek yogurt instead of sour cream: A dollop of plain Greek yogurt on top works as a high-protein sour cream substitute and is a natural WeightWise choice.
- Lower carb option: Skip one or both cans of beans to significantly reduce the carbs — the vegetables and broth still make for a satisfying, flavorful bowl.
- Even better the next day: Like all chili, this deepens in flavor overnight. Make a big batch and store in the fridge for up to 5 days or freeze in portions for up to 3 months.