Vegetarian Chili is a hearty, flavorful dish that warms you up from the inside out. Packed with a variety of beans, fresh vegetables, and spices, this chili is not only delicious but also nutritious. It’s the perfect meal for a chilly day or a gathering with friends and family.
Why Make This Recipe
There are many reasons to make Vegetarian Chili. First, it’s easy to prepare and requires minimal effort, making it perfect for weeknight dinners. Second, this recipe is filling and high in protein, thanks to the mix of beans. Lastly, it’s a great way to enjoy a variety of fresh vegetables. Plus, it’s vegan-friendly and can easily cater to gluten-free diets!
How to Make Vegetarian Chili
Making Vegetarian Chili is simple and fun! Just follow these easy steps, and you’ll have a delicious meal ready in no time.
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 the diced yellow onion, bell peppers, and minced garlic. Sauté until tender.
- Add in the fire roasted tomatoes, green chilies, vegetable broth, black beans, chili beans, kidney beans, chili powder, smoked paprika, ground cumin, dried oregano, and coarse salt.
- Bring the mixture to a boil and then reduce it to a simmer for 20 minutes.
- Taste and adjust the seasonings if desired.
- Serve the chili hot with your favorite toppings like avocado, cilantro, or lime!
How to Serve Vegetarian Chili
Vegetarian Chili can be served in bowls and garnished with toppings of your choice. It pairs well with cornbread, tortilla chips, or over rice for a more filling meal. Feel free to add extra toppings like shredded cheese, sour cream, or jalapeños for additional flavor.
How to Store Vegetarian Chili
To store leftovers, let the chili cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to five days. If you want to keep it longer, you can freeze the chili for up to three months. Just thaw it in the fridge overnight before reheating.
Tips to Make Vegetarian Chili
- For extra flavor, let your chili simmer longer than 20 minutes.
- Experiment with different beans or add in your favorite vegetables for a personal touch.
- If you like it spicier, add more chili powder or some diced jalapeños.
- This chili tastes even better the next day after the flavors meld, so don’t hesitate to make it ahead of time!
Variation
You can easily turn this Vegetarian Chili into a Spicy Vegetarian Chili by adding a few chopped green jalapeños or red pepper flakes. You can also add more vegetables such as zucchini or corn for a different texture and flavor.
FAQs
Can I make this chili in a slow cooker?
Yes! You can add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free. Just double-check your canned products to ensure they are labeled gluten-free.How can I make this chili less spicy?
You can reduce the amount of chili powder or omit the green chilies to make the chili milder.
Vegetarian Chili
Ingredients
Vegetable Base
- 2 tablespoons olive oil For sautéing
- ½ cup yellow onion, diced
- 1 ½ cups bell peppers, diced Mix of red, green, and yellow
- 2 teaspoons garlic, minced
Chili Ingredients
- 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
Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
Toppings
- to taste Avocado, cilantro, or limes For serving
Instructions
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the diced yellow onion, bell peppers, and minced garlic. Sauté until tender.
- Add in the fire roasted tomatoes, green chilies, vegetable broth, black beans, chili beans, kidney beans, chili powder, smoked paprika, ground cumin, dried oregano, and coarse salt.
- Bring the mixture to a boil and then reduce it to a simmer for 20 minutes.
- Taste and adjust the seasonings if desired.
- Serve the chili hot with your favorite toppings.
