Name: Hearty Taco-Inspired Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwest
Ingredients: 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

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Hearty Taco-Inspired Vegetable Chili is a bold, satisfying dish loaded with beans, vegetables, and classic taco seasonings. This meatless chili is perfect for weeknight dinners, meal prep, or feeding a hungry crowd with comforting, southwest flavors.

Why You’ll Love This Recipe

Packed with nutritious vegetables and plant-based protein
Bold, spicy flavor inspired by classic taco seasoning
Completely vegetarian and easily vegan
One-pot meal—easy cleanup
Perfect for make-ahead meals and freezing

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Onion
Garlic
Bell peppers
Zucchini
Corn kernels (fresh or frozen)
Diced tomatoes
Tomato paste
Black beans
Kidney beans
Taco seasoning (or homemade mix)
Vegetable broth
Salt and pepper
Optional toppings: avocado, cilantro, cheese, tortilla chips

Directions

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
Add bell peppers and zucchini. Cook for 5–7 minutes until softened.
Stir in tomato paste, diced tomatoes, and taco seasoning. Mix well.
Add black beans, kidney beans, corn, and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot with desired toppings.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add sweet potatoes or carrots for extra heartiness
Use lentils in place of beans
Stir in quinoa or brown rice to make it more filling
Add chopped jalapeños for extra heat
Make it creamy by adding a splash of coconut milk

Storage/Reheating

Store in an airtight container in the fridge for up to 5 days
Freeze for up to 3 months
Reheat in a saucepan over medium heat or microwave until hot

FAQs

Is this chili spicy?

It depends on your taco seasoning. You can adjust the heat level with chili powder or hot sauce.

Can I make it in a slow cooker?

Yes, sauté the vegetables first, then cook all ingredients on low for 6–8 hours.

Can I use canned vegetables?

Yes, but rinse beans and drain other canned ingredients well.

What can I serve this with?

Try cornbread, tortilla chips, or rice.

Can I add ground meat?

Yes, brown it with the onions and garlic before continuing the recipe.

Is this recipe vegan?

Yes, as long as you skip dairy toppings or use vegan alternatives.

Can I use homemade taco seasoning?

Absolutely. A mix of cumin, paprika, chili powder, oregano, and garlic powder works great.

Can I double the recipe?

Yes, use a large enough pot and adjust cooking time as needed.

What kind of beans work best?

Black beans and kidney beans are traditional, but pinto beans also work well.

How can I thicken the chili?

Let it simmer uncovered, or mash a few beans into the chili to thicken naturally.

Conclusion

Hearty Taco-Inspired Vegetable Chili is a flavorful, comforting dish that delivers everything you love about tacos in chili form. It’s easy, nutritious, and endlessly adaptable—perfect for feeding your family or meal prepping for the week.

Hearty Taco-Inspired Vegetable Chili

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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.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Southwest
Diet: Vegan

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.