Vegetarian Chili Recipe

Introduction

This hearty vegetarian chili is packed with beans, vegetables, and warming spices, making it a perfect comfort meal any time of the year. It’s easy to prepare, flavorful, and satisfying for both vegetarians and meat-eaters alike.

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, to taste
• Freshly ground black pepper, to taste
• 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 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, cumin, and oregano. Season with salt and black pepper.
4. Step 4: Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the chili thickens slightly and the flavors meld together, about 30 minutes.
5. Step 5: Divide the chili into bowls and serve topped with shredded cheddar, sour cream, and fresh cilantro as desired.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a dash of cayenne pepper.
• Try swapping the vegetables with zucchini or corn for added texture and flavor.
• Use smoked paprika in place of some chili powder for a deeper smoky flavor.
• Make it vegan by omitting the cheddar and sour cream or using plant-based alternatives.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans fully before adding them to the chili. This will take longer but can enhance the flavor and texture.

Is this chili spicy?

This recipe has a moderate level of heat from the jalapeño and chili powder. You can adjust the spice level by reducing the jalapeño or chili powder, or by removing the seeds from the jalapeño.

Vegetarian Chili Recipe

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★★★★★

4.5 from 796 reviews

• Author: Thomas
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Vegetarian Chili packed with a variety of beans, vegetables, and bold spices. This comforting dish is perfect for a satisfying meatless meal, simmered to meld all the vibrant flavors together and topped with classic garnishes like shredded cheddar, sour cream, and fresh cilantro.

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Ingredients

Scale 1x2x3x

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 Spices

• 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

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Instructions

1. Heat the oil and sauté vegetables: In a large pot over medium heat, heat the extra-virgin olive oil. Add the chopped onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. 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, coating the vegetables evenly. Then add the black beans, kidney beans, pinto beans, fire roasted tomatoes, and low-sodium vegetable broth. Mix well to combine.
3. Season and simmer: Add chili powder, ground cumin, dried oregano, kosher salt, and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Let it simmer uncovered, stirring occasionally, until the chili thickens slightly and the flavors meld, about 30 minutes.
4. Serve and garnish: Spoon the chili into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for a delicious finish.

Notes

• For extra heat, leave some seeds in the jalapeño or add more jalapeños.
• You can substitute any or all of the beans with your favorites, such as chickpeas or navy beans.
• For a vegan version, omit the cheddar cheese and sour cream or use plant-based alternatives.
• Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve with warm cornbread or over rice for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: vegetarian chili, bean chili, meatless chili, healthy chili, comfort food, easy chili recipe