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Vegetarian Chili Bowl

American tex-mex Vegetarian Chili Bowl
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American tex-mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base:
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium carrots chopped
  • 1 zucchini diced
Main:
  • 400 g canned diced tomatoes
  • 400 g canned kidney beans drained & rinsed
  • 400 g canned black beans drained & rinsed
  • 1 cup corn kernels
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • Salt & black pepper to taste
  • 1 cup vegetable broth
For Serving:
  • Cooked rice or quinoa optional
  • Fresh cilantro
  • Avocado slices
  • Lime wedges

Equipment

  • Large pot or Dutch oven
  • Wooden board
  • Cutting board
  • knife

Method
 

  1. Sauté Vegetables: Heat olive oil in a pot. Add onion and garlic, sauté for 2 minutes.
  2. Add Veggies: Stir in bell peppers, carrots, and zucchini. Cook until softened (5–6 minutes).
  3. Add Spices: Mix in tomato paste, cumin, chili powder, paprika, and oregano. Stir well.
  4. Simmer: Add diced tomatoes, beans, corn, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until thickened.
  5. Adjust Seasoning: Add salt, pepper, and a squeeze of lime juice.
  6. Serve: Spoon chili into bowls, top with avocado, cilantro, and a lime wedge.

Notes

💡Notes
For extra flavor, add chipotle chili or cocoa powder.
You can blend half the chili for a creamier texture.