This hearty vegetarian chili is packed with colorful veggies, beans, and spices that warm you right up. It’s healthy, filling, and full of flavor!
Makes a perfect dish for chilly days! I like to serve it with some crusty bread or over rice. You might even catch me adding a bit of cheese on top—so good! 🥣
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing your veggies. You can swap it out for avocado oil or even coconut oil if you prefer a different flavor.
Onion: A medium onion adds great flavor. If you’re in a pinch, shallots work well too! Red onions can offer a sweeter taste.
Bell Pepper: Feel free to use any color! I’ve tried yellow and orange peppers, and they add a nice sweetness. If you can’t find any, zucchini or carrots could work as substitutes too.
Beans: I love using a mix of black, kidney, and pinto beans. If you have other beans on hand, like chickpeas or cannellini, they’re great substitutes! You can also use canned beans for convenience.
Vegetable Broth: If you don’t have broth, water works just fine. You can boost the flavor with a splash of soy sauce or a bit of seasoning.
How Do I Get the Best Flavor in My Chili?
Getting that rich, deep flavor is all about building it up step by step. Start with sautéing your onion, garlic, and bell pepper until they’re soft. This step is crucial! It gets the base ready to soak in all the spice flavors.
- Don’t rush the toasting of spices; it really enhances their aromas.
- Add your canned items like tomatoes and beans, then let it simmer. The longer it simmers, the better it gets.
Always taste at the end! You might find you want a bit more salt or maybe some extra heat with more cayenne. Enjoy making it your own!
How to Make Vegetarian Chili
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1 cup corn kernels (fresh or frozen)
- 2 ½ cups diced tomatoes (canned or fresh)
- 1 ½ cups cooked black beans (or one 15 oz can, drained and rinsed)
- 1 ½ cups cooked kidney beans (or one 15 oz can, drained and rinsed)
- 1 ½ cups cooked pinto beans (or one 15 oz can, drained and rinsed)
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 cup vegetable broth or water
For Serving:
- Shredded cheddar cheese or vegan cheese substitute
- Sour cream or dairy-free yogurt
- Fresh cilantro leaves
How Much Time Will You Need?
This vegetarian chili takes about 10 minutes to prep and around 30 minutes to cook. Total time is about 40 minutes, making it a quick and satisfying meal option. Plus, it’s great for leftovers!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Cook these together for about 5-7 minutes until the veggies are softened and fragrant.
2. Add the Spices:
Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if you want some heat). Mix it all up and cook for about 1 minute to toast those spices, making your kitchen smell amazing.
3. Combine the Ingredients:
Add in the diced tomatoes, tomato paste, corn, and all the beans to the pot. Stir everything together to coat the beans and veggies in those lovely spices.
4. Bring it to a Boil:
Pour in the vegetable broth or water, and increase the heat to bring the chili to a boil. Once it’s bubbling, reduce the heat to low.
5. Simmer:
Let the chili simmer uncovered for 25-30 minutes. Stir occasionally, and enjoy the delicious aroma filling your home as the flavors meld together and the chili thickens.
6. Final Touches:
After simmering, taste your chili. Add salt and black pepper as needed, adjusting the spiciness to your liking.
7. Serve and Enjoy:
Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream or dairy-free yogurt, and a sprinkle of fresh cilantro leaves. Grab some crusty bread or tortilla chips to enjoy this cozy dish!
This rich, hearty vegetarian chili is perfect for a cozy meal that satisfies both vegetarians and meat-eaters alike!
Can I Use Different Types of Beans?
Absolutely! Feel free to mix it up with any beans you have on hand, like chickpeas or navy beans. Just make sure they’re cooked or canned for the best results.
Can I Make this Chili in Advance?
Yes! This chili can be made ahead of time and stored in the fridge for up to 4 days. Just reheat on the stove over low heat, stirring occasionally to warm through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili for up to 3 months; just thaw it in the fridge overnight before reheating.
Can I Add More Vegetables?
Definitely! Feel free to add any extra veggies you enjoy, like zucchini, carrots, or spinach. Just remember to adjust the cooking time as needed to ensure everything is tender and flavorful.
