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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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
