Vegetarian Chili

Why You’ll Love This Recipe

Vegetarian chili is a flavorful, filling dish that proves you don’t need meat to create a satisfying, comforting meal. The combination of beans, tomatoes, and a mix of vegetables, along with a blend of spices, results in a rich, hearty chili that’s full of flavor. It’s a great source of plant-based protein, and it’s naturally gluten-free and dairy-free, making it perfect for anyone with dietary restrictions. This chili is versatile, so you can add your favorite veggies, beans, or spices to make it your own. Plus, it’s a one-pot meal that’s easy to make, making cleanup a breeze.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped (any color)
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels (or 1 1/2 cups frozen corn)
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 4 cups vegetable broth (or water)
• 1 tablespoon lime juice (optional)

Toppings (optional):

• Fresh cilantro, chopped
• Sliced avocado
• Sour cream or dairy-free yogurt
• Shredded cheese (cheddar or vegan cheese)
• Tortilla chips or cornbread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and carrots. Sauté for 5-7 minutes until the vegetables start to soften.
2. Add Garlic and Zucchini:
   Add the minced garlic and chopped zucchini to the pot and cook for another 2-3 minutes, stirring frequently, until the zucchini softens.
3. Add the Beans and Tomatoes:
   Stir in the diced tomatoes (with their juices), kidney beans, black beans, corn, and tomato paste. Mix everything well.
4. Season the Chili:
   Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir to evenly coat the vegetables and beans with the spices.
5. Add Broth and Simmer:
   Pour in the vegetable broth (or water), and bring the chili to a simmer. Reduce the heat to low and let it cook uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Finish and Adjust the Seasoning:
   Once the chili is done simmering, stir in the lime juice (if using) for a burst of freshness. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.
7. Serve:
   Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, sliced avocado, sour cream, shredded cheese, or tortilla chips. Serve with cornbread or over rice for a complete meal.

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes

Variations

• Spicy Vegetarian Chili: Add more cayenne pepper, fresh jalapeños, or a dash of hot sauce for extra heat.
• Sweet Potato Chili: For a sweeter, more hearty chili, add diced sweet potatoes. They’ll add both texture and sweetness to balance the spices.
• Additional Vegetables: You can add other vegetables like spinach, kale, or mushrooms to make the chili even more filling and nutritious.
• Different Beans: Experiment with different types of beans, such as pinto beans, white beans, or chickpeas, to add variety and texture.
• Creamy Chili: Stir in some coconut milk or cashew cream towards the end of cooking for a creamy version of vegetarian chili.

Storage/Reheating

Vegetarian chili stores well in the refrigerator for up to 4 days. Let the chili cool completely before transferring it to an airtight container. To reheat, place the chili on the stovetop over low heat, stirring occasionally. If the chili thickens too much, add a little extra broth or water to reach your desired consistency. You can also reheat it in the microwave. Vegetarian chili freezes well for up to 3 months. For freezing, let the chili cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight and reheat on the stove.

FAQs

Can I make this chili in a slow cooker?

Yes! To make this chili in a slow cooker, sauté the vegetables and garlic first, then transfer everything to the slow cooker along with the spices, beans, tomatoes, and broth. Cook on low for 6-7 hours or high for 3-4 hours. You can also add the zucchini during the last hour of cooking to prevent it from becoming too soft.

Can I use canned chili beans in place of regular beans?

Yes! You can use chili beans or seasoned beans if you want to skip some of the seasoning. Just be mindful of the additional salt and spices that might come with them.

Can I make this chili spicier?

Absolutely! To make it spicier, increase the cayenne pepper or add fresh diced jalapeños or chipotle peppers. You can also add a bit of hot sauce to taste.

Can I make this chili ahead of time?

Yes! Vegetarian chili actually tastes even better the next day once the flavors have had time to develop. Make it a day or two ahead, and store it in the fridge in an airtight container.

Can I freeze this chili?

Yes, you can freeze vegetarian chili for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it overnight in the refrigerator and warm it on the stove.

Can I make this chili in the Instant Pot?

Yes! To make this chili in an Instant Pot, use the sauté function to cook the vegetables and garlic. Add the remaining ingredients and cook on high pressure for 10 minutes. Let the pressure release naturally, then stir in the lime juice and serve.

Can I use fresh corn instead of canned?

Yes, fresh corn works great! Just add it to the pot along with the beans and tomatoes, and it will cook perfectly with the other ingredients.

Can I make this chili without tomato paste?

Yes, you can skip the tomato paste. If you do, the chili may be a little less thick, but the other ingredients will still give it plenty of flavor.

Can I use a different type of bean?

Yes! You can substitute kidney beans with pinto beans, white beans, or even chickpeas. Feel free to experiment with different beans for added variety.

How can I thicken the chili?

If you prefer a thicker chili, you can mash some of the beans with a fork or use an immersion blender to puree part of the soup. You can also add extra tomato paste or a small amount of cornmeal to thicken the broth.

Conclusion

Vegetarian chili is a rich and flavorful dish that’s perfect for satisfying your cravings while being light and nutritious. Packed with beans, vegetables, and aromatic spices, it’s a versatile, customizable recipe that everyone will love. Whether you make it for a cozy dinner or meal prep for the week, this chili is easy to prepare and always a hit. It’s a dish that proves you don’t need meat to create a hearty, comforting, and satisfying meal. Enjoy this healthy, plant-based chili with your favorite toppings and sides!

Vegetarian Chili

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Vegetarian chili is a hearty, flavorful dish packed with protein-rich beans, vegetables, and aromatic spices. It’s a plant-based alternative to traditional chili that’s filling, nutritious, and perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Sautéing, Simmering
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 tablespoon olive oil
   
   1 large onion, chopped
   
   2 bell peppers, chopped (any color)
   
   2 carrots, peeled and diced
   
   3 garlic cloves, minced
   
   1 zucchini, chopped
   
   1 can (14.5 oz) diced tomatoes
   
   2 cans (15 oz each) kidney beans, drained and rinsed
   
   1 can (15 oz) black beans, drained and rinsed
   
   1 can (15 oz) corn kernels (or 1 1/2 cups frozen corn)
   
   1 can (6 oz) tomato paste
   
   2 tablespoons chili powder
   
   1 teaspoon ground cumin
   
   1/2 teaspoon smoked paprika
   
   1/4 teaspoon ground cayenne pepper (optional, for heat)
   
   Salt and pepper to taste
   
   4 cups vegetable broth (or water)
   
   1 tablespoon lime juice (optional)
   
   Toppings (optional):
   Fresh cilantro, chopped
   
   Sliced avocado
   
   Sour cream or dairy-free yogurt
   
   Shredded cheese (cheddar or vegan cheese)
   
   Tortilla chips or cornbread

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Instructions

Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and carrots. Sauté for 5-7 minutes until the vegetables start to soften.

1. Add Garlic and Zucchini: Add the minced garlic and chopped zucchini to the pot and cook for another 2-3 minutes, stirring frequently, until the zucchini softens.
2. Add the Beans and Tomatoes: Stir in the diced tomatoes (with their juices), kidney beans, black beans, corn, and tomato paste. Mix everything well.
3. Season the Chili: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir to evenly coat the vegetables and beans with the spices.
4. Add Broth and Simmer: Pour in the vegetable broth (or water), and bring the chili to a simmer. Reduce the heat to low and let it cook uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. Finish and Adjust the Seasoning: Once the chili is done simmering, stir in the lime juice (if using) for a burst of freshness. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.
6. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, sliced avocado, sour cream, shredded cheese, or tortilla chips. Serve with cornbread or over rice for a complete meal.

Notes

• Leftovers taste even better the next day as the flavors continue to develop.
• To make it spicier, add more cayenne pepper, fresh jalapeños, or a dash of hot sauce.
• If you need a gluten-free version, swap the egg noodles with gluten-free pasta like rice noodles or gluten-free penne.
• For a creamy version, add coconut milk or cashew cream for a dairy-free alternative.
• Feel free to add more vegetables like spinach, kale, or mushrooms for added nutrition.

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 9g
• Sodium: 700mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 11g
• Protein: 10g
• Cholesterol: 0mg