Print

Vegetarian Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegetarian Chili is a hearty, flavorful, and protein-packed plant-based dish loaded with beans, vegetables, and spices, perfect for satisfying cravings and ideal for weeknight dinners or meal prep.

Ingredients

  1. 1 tablespoon olive oil
    1 onion, diced
    3 cloves garlic, minced
    1 bell pepper, diced
    2 carrots, diced
    2 celery stalks, diced
    1 zucchini, diced
    1 can (15 oz) black beans, drained and rinsed
    1 can (15 oz) kidney beans, drained and rinsed
    1 can (15 oz) diced tomatoes
    1 cup vegetable broth
    2 tablespoons tomato paste
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1 teaspoon smoked paprika
    Salt and pepper to taste
    Optional toppings: avocado, shredded cheese, sour cream, chopped cilantro

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Cook until softened, about 7-8 minutes.

  1. Stir in zucchini, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes to release flavors.
  2. Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
  3. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
  4. Taste and adjust seasoning with salt or spices as needed.
  5. Ladle chili into bowls and top with your favorite toppings.

Notes

  1. Add diced jalapeños or cayenne pepper for extra heat.
  2. Substitute beans with pinto, cannellini, or chickpeas.
  3. Add cooked quinoa or brown rice for additional texture.
  4. Top with sour cream or vegan yogurt for creaminess.
  5. Store leftovers in airtight container in fridge up to 5 days; freeze up to 3 months.
  6. Reheat gently on stove or microwave.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-chili/