Vegetarian chili is a hearty and satisfying dish that brings warmth and comfort any time of year. Packed with nutritious beans and flavorful vegetables, this chili is not only delicious but also a great option for those looking to enjoy a meat-free meal. Whether served on a chilly evening or during a casual gathering, this dish is sure to please everyone at the table.
Why Make This Recipe
Making vegetarian chili is a fantastic way to enjoy a healthy meal without sacrificing flavor. It’s also easy to prepare, requires minimal ingredients, and is perfect for meal prep. This recipe is versatile, allowing you to customize it with your favorite toppings and spices. Plus, it is a cost-effective choice for feeding a crowd, making it an excellent option for parties or family dinners.
How to Make Vegetarian Chili
Making vegetarian chili is straightforward and quick. Start by sautéing your vegetables to release their flavors. Then, simply combine all the ingredients in a pot, let them simmer, and you’ll have a delicious bowl of chili ready in just about 30 minutes!
Ingredients:
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 ½ cups bell peppers, diced (I use a combination of red, green, and yellow)
- 2 teaspoons garlic, minced
- 28 ounces fire roasted tomatoes, with juices
- 4 ounces green chilies, canned
- 3 cups vegetable broth (or water)
- 15 ounces black beans, rinsed and drained
- 15 ounces chili beans, with juices
- 15 ounces kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- Avocado, cilantro, or limes, for topping
Directions:
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add ½ yellow onion, 1 ½ cups bell peppers, and 2 teaspoons garlic. Sauté until tender.
- Stir in 28 ounces fire roasted tomatoes, 4 ounces green chilies, 3 cups vegetable broth, 15 ounces black beans, 15 ounces chili beans, 15 ounces kidney beans, 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon coarse salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Taste the chili and adjust the seasonings if desired. Enjoy your chili with toppings like avocado, cilantro, or lime!
How to Serve Vegetarian Chili
Serve your vegetarian chili hot, garnished with slices of avocado, fresh cilantro, or a squeeze of lime on top. It pairs wonderfully with bread, rice, or tortilla chips for dipping. You can also set up a topping bar with different options to let everyone customize their bowl.
How to Store Vegetarian Chili
Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze individual portions for up to 3 months. Just make sure to defrost it in the fridge overnight before reheating it on the stove or in the microwave.
Tips to Make Vegetarian Chili
- Experiment with different types of beans for added flavor and texture.
- If you prefer a spicier chili, add some diced jalapeños or a dash of hot sauce.
- Let the chili sit for a bit after cooking; it often tastes even better the next day as the flavors meld together.
Variation
For a twist on this recipe, try adding corn or chopped zucchini for extra vegetables. You can also use quinoa instead of beans for a different texture. If you’re not vegan, feel free to add a sprinkle of cheese on top for a creamy finish.
FAQs
Q: Can I make vegetarian chili in a slow cooker?
A: Yes! Simply sauté the vegetables first, then transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I make this recipe gluten-free?
A: Absolutely! All the ingredients listed are naturally gluten-free, but always check the labels on canned goods to ensure they don’t contain any gluten.
Q: What can I serve with vegetarian chili?
A: Vegetarian chili goes well with cornbread, rice, or tortilla chips. It can also be served over baked potatoes or with a fresh salad on the side.
Vegetarian Chili
Ingredients
For the base
- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 1 ½ cups bell peppers, diced (red, green, and yellow) Use a combination of bell peppers for flavor
- 2 teaspoons garlic, minced
For the chili
- 28 ounces fire roasted tomatoes, with juices
- 4 ounces green chilies, canned
- 3 cups vegetable broth (or water)
- 15 ounces black beans, rinsed and drained
- 15 ounces chili beans, with juices
- 15 ounces kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
For serving
- Avocado, cilantro, or limes, for topping Use as desired for garnish
Instructions
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add ½ yellow onion, 1 ½ cups bell peppers, and 2 teaspoons garlic. Sauté until tender.
- Stir in 28 ounces fire roasted tomatoes, 4 ounces green chilies, 3 cups vegetable broth, 15 ounces black beans, 15 ounces chili beans, 15 ounces kidney beans, 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon coarse salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Taste the chili and adjust the seasonings if desired.
