Vegetarian Chili Recipe

Introduction

This vegetarian chili is a hearty and flavorful dish perfect for any day of the week. Packed with beans, vegetables, and warming spices, it makes a satisfying meal that’s both nutritious and comforting.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 2 carrots, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz.) can black beans, drained, rinsed
• 1 (15.5-oz.) can kidney beans, drained, rinsed
• 1 (15.5-oz.) can pinto beans, drained, rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 cups low-sodium vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, sour cream, and fresh cilantro, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes.
2. Step 2: Add the finely chopped garlic and jalapeño to the pot and cook, stirring, until fragrant, about 1 minute.
3. Step 3: Stir in the tomato paste, coating the vegetables evenly. Then add the black beans, kidney beans, pinto beans, fire roasted tomatoes, vegetable broth, chili powder, ground cumin, and dried oregano. Season with salt and freshly ground black pepper to taste.
4. Step 4: Bring the mixture to a boil, then reduce the heat to medium-low. Let the chili simmer, stirring occasionally, until it thickens slightly and the flavors meld, about 30 minutes.
5. Step 5: Serve the chili hot, topped with shredded cheddar, sour cream, and fresh cilantro as desired.

Tips & Variations

• For extra depth, try adding a splash of smoky chipotle sauce or a dash of smoked paprika alongside the chili powder.
• You can substitute any of the beans with your favorites or add cooked lentils for additional protein.
• If you prefer less heat, omit the jalapeño or remove its seeds before chopping.
• Serve with cornbread or over steamed rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat or microwave until heated through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and check your canned ingredients for any additives containing gluten.

How can I make this chili spicier?

Increase the amount of jalapeño or add diced chipotle peppers in adobo sauce for a smoky heat. You can also sprinkle extra chili powder or cayenne pepper to taste.

Vegetarian Chili Recipe

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★★★★★

4.9 from 106 reviews

This hearty Vegetarian Chili is a flavorful, comforting one-pot dish packed with a variety of beans, fire-roasted tomatoes, and aromatic spices. Perfect for a nutritious, meat-free meal, it combines the warmth of chili powder and cumin with the freshness of jalapeño and cilantro, making it a satisfying option for chilly days or anytime you crave a delicious plant-based stew.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 2 carrots, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño, finely chopped

Beans and Tomatoes

• 1 (15.5-oz.) can black beans, drained, rinsed
• 1 (15.5-oz.) can kidney beans, drained, rinsed
• 1 (15.5-oz.) can pinto beans, drained, rinsed
• 1 (28-oz.) can fire roasted tomatoes

Liquids and Seasonings

• 3 cups low-sodium vegetable broth
• 1 tbsp. tomato paste
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro

Instructions

1. Sauté vegetables: In a large pot over medium heat, heat the olive oil. Add the chopped onion, red bell pepper, and carrots, cooking and stirring occasionally until softened, about 7 to 9 minutes. Then add the finely chopped garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
2. Add tomato paste and beans: Stir in the tomato paste to coat the vegetables evenly. Add the drained and rinsed black beans, kidney beans, and pinto beans, followed by the fire-roasted tomatoes and vegetable broth.
3. Season and simmer: Stir in the chili powder, ground cumin, and dried oregano. Season the chili with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, stirring occasionally, until the chili thickens slightly and the flavors meld together, about 30 minutes.
4. Serve: Divide the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro leaves for garnish. Serve hot.

Notes

• This chili can be made spicier by adding more jalapeño or additional chili powder.
• For a vegan version, omit the cheddar cheese and sour cream or substitute with plant-based alternatives.
• Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully for up to 3 months.
• Feel free to add other vegetables such as corn or zucchini for variation.

Keywords: vegetarian chili, bean chili, meatless chili, easy chili recipe, healthy chili, plant-based chili