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Vegetarian Chili Recipe

Chock full of beans and veggies, just one bowl of this rich plant based chili will warm you up, even on the coldest winter days!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 387kcal


  • 1 cup Kidney Beans cooked
  • 1 cup Chickpeas cooked
  • 2 cloves Garlic diced
  • 2 stalks Celery diced
  • 1 Yellow Bell Pepper finely diced
  • 1 Yellow Onion finely diced
  • ½ cup Sweet Corn Kernels cooked
  • ¾ cup Vegetable Broth
  • 1 tbsp Tomato Paste
  • 1 can Diced Tomato wit their juices
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tbsp Lemon Juice freshly squeezed
  • Salt and freshly Ground Pepper to taste


  • Avocado chopped
  • Cilantro fresh


  • Heat up a non-stick pot or skillet and fry the garlic and onion over medium-high heat until translucent, stirring frequently.
  • Add the bell pepper, the celery and cook for a few minutes, stirring frequently.
  • Add the smoked paprika and cumin, stir to combine.
  • Add the sweet corn, chickpeas, kidney beans, the tomato paste and diced tomatoes, the vegetable broth and stir to combine.
  • Bring to boil over medium heat, then simmer uncovered over low heat for 20 minutes, until it thickens.
  • Season with salt to taste, add the lemon juice and stir to combine.
  • Serve warm, topped with avocado and fresh cilantro, on its own or with rice or quinoa.


Calories: 387kcal | Carbohydrates: 74g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 756mg | Potassium: 1498mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1443IU | Vitamin C: 143mg | Calcium: 179mg | Iron: 9mg
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