Easy Vegetarian Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	7%	23%
fat	2%	1%
aromatics	16%	16%
salt	0%	0%
vegetables and beans	55%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon canola oil
120 g	0.75 cup finely chopped white onion
74 g	0.5 cup finely chopped red bell pepper
12 g	4 cloves garlic, chopped
16 g	2 tablespoons chili powder
7 g	1 tablespoon ground cumin
2 g	2 teaspoons dried oregano
2 g	1 teaspoon ground coriander
850 g	2 (15 ounce) cans low-sodium black beans, rinsed
397 g	1 (14 ounce) can diced tomatoes
59 g	0.25 cup water
59 g	0.5 cup shredded cheese, such as Cheddar or pepper Jack

Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“That amount of chili powder has GOT to be a mistake. I followed the recipe exactly, and even my dad (who loves spice) couldn’t eat it because the chili powder was so overwhelming. It was also too thin in consistency. Next time I make chili I’ll probably substi” — a cook, 2★

“Great recipe! I threw in a package of frozen butternut squash and changed the spices to 1 tablespoon chili powder and I tablespoon New Mexico Chile powder which is milder than cayenne. Gave it a unique taste and not too hot. Use whatever you have on hand. I us” — a cook, 5★