Chunky Vegetarian Chili Recipe Cooking Light and Healthy

If you’re craving a hearty, flavorful meal that’s both satisfying and light, this Chunky Vegetarian Chili recipe is exactly what you need. Packed with colorful vegetables, protein-rich beans, and a blend of warming spices, this dish proves that chili doesn’t have to be heavy to be delicious.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your routine, this recipe offers a perfect balance of texture and taste, making it an ideal comfort food for any season.

What sets this chili apart is its chunky consistency and vibrant flavors without the excess calories or fat. It’s designed to be both nourishing and gentle on your waistline, making it a great option for those watching their intake but not wanting to compromise on flavor.

Plus, it’s incredibly easy to prepare, perfect for weeknight dinners or meal prep. Let’s dive into why you’ll love this recipe and how to make it your new favorite go-to chili.

Why You’ll Love This Recipe

This chunky vegetarian chili is a crowd-pleaser for many reasons. First, it’s incredibly versatile—feel free to swap vegetables or beans according to your preference or pantry availability.

It’s also nutrient-dense, providing fiber, protein, and a wealth of vitamins and minerals from fresh produce.

Despite being light on calories, this chili bursts with rich, smoky, and slightly spicy flavors from a carefully curated spice blend. The chunks of vegetables and beans give it a satisfying texture that makes it feel indulgent without the heaviness of meat or cream.

Plus, it’s naturally gluten-free and vegan, making it suitable for a wide range of dietary needs.

Lastly, this recipe is a fantastic way to warm up during cooler months or to enjoy as a quick, wholesome meal anytime. Pair it with some homemade cornbread or a fresh salad for a complete meal.

For more vegetable-forward dishes, check out Thelma Sanders Squash Recipe or boost your protein intake with our Bariatric Meatloaf Recipe.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth, low sodium
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula for stirring
• Sharp knife for chopping vegetables
• Cutting board
• Measuring spoons and cups
• Can opener
• Ladle for serving
• Bowl or container for rinsing beans

Instructions

1. Heat olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add minced garlic, stirring constantly for about 30 seconds to avoid burning. This will release the garlic’s aroma and flavor.
3. Stir in the chopped bell peppers, carrots, and celery. Cook for 6-7 minutes, stirring occasionally until the vegetables soften but still retain some bite.
4. Add the zucchini and corn kernels to the pot. Continue cooking for another 4 minutes, allowing the vegetables to blend their flavors.
5. Mix in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir thoroughly to coat all the vegetables with the spices, cooking for 1-2 minutes to toast the spices and deepen the flavor.
6. Pour in the diced tomatoes (with juice), tomato paste, and vegetable broth. Stir well to combine all ingredients.
7. Add the black beans, kidney beans, and pinto beans. Stir gently to distribute the beans throughout the chili.
8. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
9. Season with salt and black pepper to taste. Adjust spices as needed based on your preferred heat level.
10. Just before serving, stir in the fresh lime juice to brighten the flavors and garnish with chopped cilantro.

Tips & Variations

For an extra smoky flavor, add a chipotle pepper in adobo sauce during step 5.

If you want to increase the protein content, add textured vegetable protein (TVP) or cooked quinoa. For a creamier texture, stir in a dollop of Greek yogurt or vegan sour cream when serving.

To make it spicier, increase the cayenne pepper or add finely chopped jalapeños. For a milder chili, omit the cayenne and use sweet paprika instead of smoked paprika.

Try swapping in other vegetables like sweet potatoes, butternut squash, or mushrooms for different textures and flavors. If you prefer no beans, this recipe works well with lentils or chickpeas instead.

Looking for more pickled flavor add-ins? Check out this Pickled Cherry Pepper Recipe to serve alongside your chili.

Nutrition Facts

Serving Suggestions

This chili pairs beautifully with a variety of sides and toppings. Consider serving it over Passover Zucchini Kugel or alongside some crusty whole-grain bread.

Top your bowl with diced avocado, shredded cheese (or vegan cheese), sour cream, or chopped green onions for an added layer of flavor. For a refreshing contrast, a simple mixed greens salad with a citrus vinaigrette works wonderfully.

For a heartier meal, serve the chili with brown rice or quinoa. You can also use it as a filling for baked potatoes or stuffed peppers, turning it into a versatile meal option that keeps well for leftovers.

Conclusion

This Chunky Vegetarian Chili recipe is the perfect example of how healthy eating can be both delicious and satisfying. It’s packed with wholesome ingredients that nourish your body while offering a bold and comforting flavor profile.

Whether you’re cooking for yourself, your family, or guests, this chili is sure to impress without weighing you down.

Its simplicity and adaptability make it a staple in any kitchen, especially for those looking to make lighter, plant-based meals. By using fresh vegetables, beans, and a blend of spices, you get a well-rounded dish that feels indulgent yet is easy on the calories.

Don’t forget to explore other recipes on our site, like the Pecan Crackers Recipe for a crunchy snack or the delightful Peanut Butter Gelato Recipe for a guilt-free treat after your chili feast. Happy cooking!

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