Description
Hearty Taco-Inspired Vegetable Chili is a bold and comforting one-pot vegetarian dish filled with beans, veggies, and classic taco flavors—perfect for weeknight dinners, meal prep, or feeding a crowd.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 medium zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp taco seasoning (store-bought or homemade)
- 2 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: diced avocado, chopped cilantro, shredded cheese, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant, about 2–3 minutes.
- Add bell peppers and zucchini; cook for 5–7 minutes until slightly softened.
- Stir in tomato paste, diced tomatoes, and taco seasoning. Cook for another 2 minutes, mixing well.
- Add black beans, kidney beans, corn, and vegetable broth. Stir to combine and bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings like avocado, cilantro, cheese, or tortilla chips.
Notes
- Add diced sweet potatoes or carrots for extra body and sweetness.
- Swap beans with lentils or add quinoa for more protein.
- Use chopped jalapeños or chili flakes to increase the spice level.
- Add a splash of coconut milk for a creamy twist.
- Leftovers freeze well and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg