Roasted Vegetable Chili with Smoked Paprika

A hearty and flavorful vegetarian chili featuring roasted vegetables like bell peppers, zucchini, and eggplant, enhanced with the smoky depth of smoked paprika. A healthy and satisfying meal perfect for a cozy night.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.19/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2mediumBell Peppers(Any color, diced)

£1.80

1largeZucchini(Diced)

£0.80

1mediumEggplant(Diced)

£1.20

1mediumRed Onion(Diced)

£0.60

4clovesGarlic(Minced)

£0.30

28ouncesCanned Diced Tomatoes(Undrained)

£1.10

15ouncesCanned Kidney Beans(Rinsed and drained)

£0.65

15ouncesCanned Black Beans(Rinsed and drained)

£0.65

4cupsVegetable Broth(Low sodium preferred)

£0.75

2tablespoonsOlive Oil

£0.20

2teaspoonsSmoked Paprika

£0.15

1tablespoonChili Powder

£0.10

1teaspoonCumin

£0.10

1teaspoonOregano(Dried)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1tablespoonLime Juice(Freshly squeezed)

£0.25

Total Cost

£8.78

£2.19 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the bell peppers, zucchini, eggplant, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3.
Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
5.
Add the minced garlic to the pot and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
6.
Stir in the roasted vegetables, diced tomatoes (with juices), kidney beans, black beans, vegetable broth, smoked paprika, chili powder, cumin, oregano, salt, and pepper.
7.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
8.
Stir in the lime juice before serving.
9.
Serve hot and garnish as desired (e.g., with sour cream or vegan sour cream, shredded cheese, avocado, cilantro, tortilla chips).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

385 kcal / 1611 kJ

Carbs

59g

23% of RDA

Fat

12g

17% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

17 g

19% of RDA

Sodium

820 mg

36% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the garlic.

If you don't have time to roast the vegetables, you can sauté them in the pot instead. Cook them until tender before adding the remaining ingredients.

This chili tastes even better the next day, so it's perfect for meal prepping.

Adjust the amount of vegetable broth to your desired consistency of chili. If you like a thicker chili, use less broth. If you like a thinner chili, use more broth.

Consider adding corn or other vegetables to your liking.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the garlic.

If you don't have time to roast the vegetables, you can sauté them in the pot instead. Cook them until tender before adding the remaining ingredients.

This chili tastes even better the next day, so it's perfect for meal prepping.

Adjust the amount of vegetable broth to your desired consistency of chili. If you like a thicker chili, use less broth. If you like a thinner chili, use more broth.

Consider adding corn or other vegetables to your liking.

Roasted Vegetable Chili with Smoked Paprika

Ingredients

Instructions