Hearty Vegetarian Chili Recipe
A hearty and flavorful Vegetarian Chili made with a variety of beans, tomatoes, and fresh vegetables simmered together with aromatic spices. This nutritious, comforting dish is perfect for a cozy meal and is easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Beans
- 1 cup kidney beans, soaked and drained
- 1 cup black beans, soaked and drained
- 1 cup pinto beans, soaked and drained
Tomatoes
- 2 cups diced tomatoes (canned or fresh)
- 1/2 cup tomato sauce
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 large carrot, diced
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 2 cups vegetable broth or water
Instructions
- Prepare Ingredients: Rinse and soak the beans overnight or use canned beans drained and rinsed to save time. Chop the onion, bell pepper, carrot, and mince the garlic.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onions, bell pepper, carrot, and garlic. Cook for 5–7 minutes until softened and fragrant.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute to release the spices’ aromas.
- Add Beans and Tomatoes: Pour in the soaked beans, diced tomatoes, tomato sauce, corn kernels, and vegetable broth. Stir well to combine everything.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours if using dried beans, or 30–40 minutes if using canned beans, until the beans are tender and flavors meld together. Stir occasionally and add water or broth if the chili becomes too thick.
- Final Seasoning and Serve: Adjust seasoning with salt and pepper to taste. Serve warm, optionally garnished with fresh cilantro, shredded cheese, or a dollop of sour cream.
Notes
- Using canned beans reduces cooking time significantly.
- For a spicier chili, add chopped jalapeños or a dash of cayenne pepper.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Great served with rice, cornbread, or tortilla chips.
- For added protein, consider topping with shredded cheese or sour cream.
Keywords: vegetarian chili, bean chili, meatless chili, healthy chili, easy chili recipe
Find it online: https://cookwithyana.com/hearty-vegetarian-chili-recipe/
