20-Minute Vegetarian Chili Recipe
Looking for a quick and delicious meal? This 20-minute vegetarian chili is your answer! Packed with hearty beans and fire-roasted tomatoes, this recipe is a breeze to whip up on busy weeknights. With just eight simple ingredients, you can enjoy a dish that’s bursting with flavor and sure to please the whole family. Plus, it’s a nutritious option that can easily be customized to suit your taste!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Dishes, Soups
- Method: Simmering
- Cuisine: American, Mexican
Ingredients
Scale
- 2 Tbsp oil
- 1 medium yellow onion, chopped
- 1 packet (1.25 oz) chili seasoning
- 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
- 1 can (15 or 16 oz) black beans, undrained
- 1 can (15 or 16 oz) kidney beans, undrained
- 1 can (15 or 16 oz) pinto beans, undrained
- 1 can (15 or 16 oz) corn, undrained
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes. Stir in chili seasoning and cook for an additional minute.
- Add all cans of ingredients without draining. Cover the pot and let it simmer for 15 minutes.
- For a creamier texture, carefully blend one cup of chili in a countertop blender until smooth, then return it to the pot and stir well.
- Serve hot with toppings like shredded cheese, sour cream, avocado, or crushed corn chips.
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 7.2g
- Sodium: 877mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 16.7g
- Protein: 17.6g
- Cholesterol: 0mg
Find it online: https://savorysofia.com/20-minute-vegetarian-chili-recipe/