This vegetarian chili is a warm and hearty dish filled with colorful beans, veggies, and spices that pack a punch! Perfect for cozy dinners or a quick lunch.
You can enjoy it with rice, or just as it is, maybe topped with some cheese or avocado. Honestly, I love making a big pot for leftovers—it’s even better the next day!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re looking for alternatives, avocado oil or vegetable oil can also work well. I personally love the light flavor of olive oil, but sometimes I use coconut oil for a hint of sweetness!
Beans: Kidney, black, and pinto beans give the chili a hearty texture. You can mix and match depending on what you have—chickpeas or lentils are excellent alternatives. I find black beans add a nice creaminess!
Spices: Chili powder, cumin, smoked paprika, and oregano create the flavor base. If you prefer less spice, cut back on the chili powder, or add in a pinch of cinnamon for warmth instead. I also like a dash of cayenne for extra heat!
Bell Pepper: Feel free to swap with other peppers like jalapeño for a kick or zucchini for more veggies. I love using a mix of colors to make the dish visually appealing!
Diced Tomatoes: Use canned tomatoes for convenience. If fresh tomatoes are in season, feel free to chop those up instead. For a richer flavor, try fire-roasted diced tomatoes!
How Can I Get the Perfect Flavor in My Chili?
The secret to a delicious vegetarian chili lies in how you layer your flavors! Start by sautéing your vegetables in oil, as this helps to release their natural sweetness. Make sure to let your spices bloom in the oil for a minute to enhance their flavors.
- Sauté onions and bell peppers for 5 minutes until soft.
- Add garlic and let it become fragrant before adding spices.
- Stir the tomato paste and let it cook for a minute to deepen its flavor.
- Simmer the chili on low for 30-40 minutes; this allows the flavors to meld beautifully.
- Taste and adjust seasoning just before serving—this step is key!
Don’t forget, chili often tastes even better the next day, so make some extra for leftovers!
How to Make Vegetarian Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro
How Much Time Will You Need?
This delicious vegetarian chili takes about 15 minutes of preparation and approximately 40 minutes of cooking time. In total, you’re looking at around 55 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, until the vegetables have softened and the onion is translucent. This will build a lovely flavor base for your chili.
2. Add the Garlic:
Stir in the minced garlic and cook for another minute until it gets fragrant. Be careful not to let it burn, as garlic can turn bitter quickly!
3. Spice It Up:
Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir the spices into the vegetables for about 1 minute to let their flavors bloom. This step is crucial for a flavorful chili!
4. Combine the Base:
Mix in the tomato paste, diced tomatoes (with their juices), and the vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
5. Add Beans and Corn:
Now it’s time to add all the beans and corn to the pot. Stir until everything is well combined.
6. Simmer Away:
Reduce the heat to low, cover the pot, and let the chili simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. Season with salt and pepper to taste. This simmering time lets all those wonderful flavors meld together!
7. Serve and Enjoy:
Once your chili is ready, ladle it into bowls and top it off with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro if you’d like. You can enjoy it as is, or serve it with tortilla chips or cornbread for a satisfying meal.
Enjoy your hearty and flavorful vegetarian chili!
Can I Use Different Types of Beans?
Absolutely! Feel free to use any beans you have on hand, such as chickpeas or lentils. Just make sure to drain and rinse canned beans before adding them to reduce sodium content and improve the flavor.
Can I Make This Chili Spicier?
Definitely! To add more heat, consider including diced jalapeños, cayenne pepper, or even a dash of hot sauce to taste. Start with a small amount and adjust as you go, especially if serving to guests.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze chili for up to 3 months! Just remember to let it cool completely before transferring it to a freezer-safe container.
Can I Make This Chili Ahead of Time?
Yes, this chili is perfect for meal prep! You can prepare it a day in advance; the flavors will continue to develop and taste even better. Just reheat it on the stove or in the microwave before serving.
