This hearty vegetarian chili is packed with beans, vegetables, and spices. It’s a warm and cozy dish, perfect for chilly nights and gathering with friends!
Don’t be surprised if you find everyone asking for seconds! I love serving it with some warm bread or over rice. It’s like a big hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing vegetables, but you can use other oils like canola or avocado oil. They both work well and have a neutral flavor.
Beans: Kidney, black, and pinto beans add protein and texture. If you’re low on certain beans, feel free to mix it up! Chickpeas or lentils can be great substitutes.
Diced Tomatoes: These are key for flavor and moisture. If you have fresh tomatoes, you can use those instead—about 3 cups diced should do. Alternatively, crushed tomatoes can also work if that’s what you have on hand.
Spices: The chili powder, cumin, and smoked paprika bring warmth and depth. If you don’t have smoked paprika, regular paprika can be used. Just know it will lose that smokiness.
How Do You Get the Best Flavor from Your Chili?
Getting deep flavors in your chili is all about layering. Start with sautéing your veggies until they’re soft. This caramelizes them, unlocking sweetness. Toast the spices before adding liquids to bring out their best flavors, too.
- Heat your pot well before adding any oils to make sure things sizzle.
- When stirring in the tomato paste, let it cook for a minute to deepen its flavor.
- Let the chili simmer low and slow. It’s worth the wait! Stir occasionally and add water if it gets too thick.
Delicious Vegetarian Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro leaves (plus more for garnish)
For Serving (Optional):
- Shredded cheddar cheese or vegetarian cheese
- Sour cream or Greek yogurt (can use vegan options)
- Fresh cilantro leaves
How Much Time Will You Need?
This vegetarian chili takes about 10 minutes to prepare and roughly 40 minutes to cook, making a total of around 50 minutes from start to enjoy. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil and Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and carrots. Sauté these lively veggies for about 5-7 minutes until they start to soften and smell wonderful.
2. Add Garlic and Jalapeño:
Next, toss in your minced garlic and jalapeño (if you like a little kick!). Cook for another 1-2 minutes until everything is fragrant and combined nicely.
3. Toast the Spices:
Now it’s time to make your chili extra flavorful! Stir in the chili powder, ground cumin, smoked paprika, and oregano. Cook this spicy mixture for about 30 seconds to toast the spices and wake up their flavors.
4. Incorporate the Tomato Paste:
Add the tomato paste and stir well to coat the vegetables and spices. This is key to enriching the chili’s taste.
5. Combine Other Ingredients:
Pour in the diced tomatoes (including the juice), vegetable broth, and all three types of beans. Stir everything together until well combined.
6. Simmer the Chili:
Bring the recipe to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, stirring occasionally. This will allow the chili to thicken and the flavors to meld perfectly.
7. Final Seasoning:
Before serving, season your chili with salt and black pepper to taste, and don’t forget to stir in the chopped cilantro for a fresh touch.
8. Serve it Up!
Serve your delicious vegetarian chili hot in bowls. You can top it with shredded cheese, a dollop of sour cream or yogurt, and garnish with extra cilantro leaves if desired.
Enjoy this comforting, flavorful vegetarian chili — it’s great on its own or paired with warm cornbread or rice! 🍽️
Can I Use Different Types of Beans?
Absolutely! You can mix and match beans according to your preferences or what you have on hand. Chickpeas, lentils, or even navy beans can be great substitutes or additions to the recipe.
How Can I Make This Chili Spicier?
If you enjoy spice, consider adding more jalapeños or including a pinch of cayenne pepper or crushed red pepper flakes. You can also serve your chili with hot sauce for those who want an extra kick!
Can I Make This Chili in Advance?
Yes, this chili is perfect for meal prep! You can make it ahead of time and store it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors continue to develop!
What Can I Serve with Vegetarian Chili?
This chili pairs wonderfully with cornbread, rice, or even a simple green salad. You can also serve it with tortilla chips or over baked potatoes for a hearty meal!