Vegetarian Chili Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/vegetarian-chili-recipe/
