The ultimate vegetarian chili recipe, perfect for those who want a hearty and delicious meal without any meat! Chili is a classic dish that is loved by many, and this vegetarian version is sure to impress. Packed with a variety of vegetables, spices, and beans, this chili is both healthy and flavorful. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will make for a satisfying meal that the whole family will enjoy. So, grab your apron, and let's get started!
This recipe is packed with protein and fiber from the beans and vegetables, and it's also incredibly versatile. You can serve it as a main dish, as a topping for baked potatoes or sweet potatoes, or even as a dip with tortilla chips.
VEGETARIAN CHILI INGREDIENTS
This dish has been a hit for years since it helps people save both time and money. These are two of our favorite things to hear. It's one of the simplest one-pot meals to prepare, calling for mostly pantry staples and only a few fresh vegetables. What's inside is as follows.
- Totally fresh produce: Bell peppers and a mirepoix like onion, carrot, and celery will give this chili some much-needed body. Peppers of any color would work; I just happen to have some green and red on hand.
- Plenty of beans: Black beans, kidney beans, and pinto beans are standard in most chili recipes. But if you don't like any of these beans, you can always switch them out for a different kind.
- A variety of seasonings: This chili has a deep, complex taste thanks to a combination of chili powder, ground cumin, dried oregano, paprika, and kosher salt.
- Tomato-flavored items: Tomato paste, fire-roasted diced tomatoes, and diced green chilies lend body and depth of flavor to the broth with their smoky, roasted flavors.
- Only 2 cups of vegetable broth are required, and I prefer to use a low-sodium kind. This chili is inherently thick, but you can always thin it out by adding extra broth (or water).
HOW TO MAKE VEGETARIAN CHILI
Cooking is as simple as throwing all the ingredients into a huge pot after they have been prepared. So long! For dishes like these, I prefer to use my Le Creuset Dutch Oven, but any large pot would do.
- Make sure the vegetables are cooked. Cook the diced onion, bell peppers, carrot, and celery in a large pot seasoned with olive oil for about 4 to 5 minutes, or until the vegetables are tender.
- Put in the spices. While the vegetables are cooking, add the minced garlic, chili powder, cumin, oregano, paprika, kosher salt, and tomato paste and stir for an additional minute, or until the spices are fragrant.
- Put the remaining ingredients in and simmer. That's the pinto beans, black beans, kidney beans, chopped tomatoes, diced green chilies, vegetable broth, and bay leaf. Mix it everything together, bring it to a boil, and then turn the heat down to medium. Simmer uncovered for 30 minutes, stirring periodically.
- Dish it out! Take off the bay leaf, divide the chili among bowls, and top with whatever you choose.
Additional Tips and Tricks
Choose the right ingredients: Start with fresh and high-quality ingredients, such as fresh vegetables, canned tomatoes, beans, and spices.
Use a variety of beans: A mixture of different beans like black beans, kidney beans, and chickpeas can add texture and flavor to your chili.
Don't skimp on spices: Chili is all about the spices. Use a combination of chili powder, cumin, paprika, and oregano to add depth and flavor to your chili.
Add some heat: If you like your chili spicy, add some diced jalapeños or chili flakes to give it a kick.
Add some sweetness: A little bit of sweetness can balance out the heat in your chili. Try adding a tablespoon of brown sugar or a touch of honey.
FAQs
Can I make this chili recipe in a slow cooker?
Absolutely! To make this chili in a slow cooker, simply sauté the vegetables in a pan first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze this chili recipe?
Yes, this chili freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat on the stove or in the microwave.
VEGETARIAN CHILI
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons chili powder
- 1 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon kosher salt
- 1 teaspoon tomato paste
- 1 (15oz can) black beans, drained and rinsed
- 1 (15oz can) kidney beans
- 1 (15oz can) pinto beans
- 1 (28oz can) fire-roasted diced tomatoes
- 1 (4oz can) roasted and diced green chilies
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- For garnish: chopped cilantro, diced avocado, sour cream, and/or grated cheese.
Instructions
- Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.
- Add the garlic, chili powder, cumin, oregano, paprika, salt and tomato paste. Stir for another minute, until fragrant.
- Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Give it a stir, increase the heat to high to bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquidy chili, add another cup of vegetable broth.
- Before serving, remove the bay leaf.
- Ladle servings into individual bowls. Top with your favorite garnishes.
Leave a Reply