This vegetarian chili is a warm, hearty dish packed with colorful beans, juicy tomatoes, and a mix of spices. Perfect for cozy dinners or lunch leftovers!
It’s so easy to make, you’ll want to have this on repeat! I love topping mine with some creamy avocado or cheese for extra flavor. Yum! 😋
Key Ingredients & Substitutions
Olive Oil: This oil adds a nice touch of flavor and is great for sautéing. If you’re out, vegetable or avocado oil works just as well.
Beans: Black, kidney, and pinto beans give this chili its protein boost. Feel free to swap in any varieties you like—chickpeas, white beans, or lentils are tasty alternatives!
Vegetables: Onions and bell peppers provide sweetness and texture. If you want to change it up, try using zucchini, carrots, or even sweet potatoes.
Tomatoes: Canned diced tomatoes create a rich base. If you have fresh tomatoes on hand, go ahead and chop them instead! Just use a bit more vegetable broth to adjust the liquid.
Spices: Chili powder and cumin give the chili its warmth. If you’re a fan of spice, feel free to add more cayenne or even a dash of hot sauce!
How Can I Make Sure My Chili is Full of Flavor?
Building flavor is key to a great chili! Start by sautéing the onions until they’re soft and clear, then add garlic for a fragrant aroma. Toast the spices next; this enhances their natural flavors. Make sure to stir in the spices for about a minute before adding the beans and tomatoes. This little step really bumps up the taste!
- Use medium heat for sautéing; it allows veggies to soften without burning.
- Don’t skip the simmering time! Letting the chili cook longer helps all the flavors meld together beautifully.
- Adjust seasoning at the end—taste and see if it needs more salt, pepper, or spices to suit your preference.
Cooking up a delicious pot of vegetarian chili is not just about the ingredients; it’s all about those little techniques that elevate the dish. Enjoy your cooking!
Vegetarian Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Shredded cheddar cheese, for topping (optional)
- Sour cream or plain Greek yogurt, for topping (optional)
How Much Time Will You Need?
This delicious vegetarian chili takes about 15 minutes of prep time and around 40 minutes of cooking time. In total, you’ll need about 55 minutes to have a hearty pot of chili ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and let it sauté until it becomes translucent, which should take about 5 minutes. This will give your chili a lovely base flavor!
2. Add Garlic and Peppers:
Next, toss in the minced garlic, along with the diced red and green bell peppers. Cook these for another 3-4 minutes until everything is soft. Your kitchen will start to smell amazing!
3. Toast the Spices:
Now, stir in the chili powder, cumin, smoked paprika, oregano, and if you like some heat, add the cayenne pepper. Cook this mixture for 1 minute. Toasting the spices will enhance their flavors in the chili.
4. Mix In the Beans and Tomatoes:
Add the black beans, kidney beans, pinto beans, corn, diced tomatoes (along with their juice), tomato paste, and vegetable broth to the pot. Stir everything together well to combine all those delicious ingredients.
5. Bring to a Boil and Simmer:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally. This will help blend the flavors and thicken the chili to your liking!
6. Season to Taste:
Once the chili is done simmering, taste it and season with salt and pepper as needed. Adjust any spices according to your preference as well!
7. Serve and Enjoy:
Serve your chili hot, garnishing with fresh cilantro. If you like, add some shredded cheddar cheese or a dollop of sour cream or Greek yogurt on top for extra richness. Enjoy your tasty, hearty meal!
This vegetarian chili is not only rich in flavor but also packed with wholesome ingredients. It’s perfect for a comforting meatless meal that everyone will love!
Can I Use Any Beans for This Chili?
Absolutely! Feel free to substitute any beans you prefer. Popular options include chickpeas, borlotti beans, or even lentils. Just make sure to keep the total bean volume similar to the recipe for the best texture.
Can I Make This Chili Spicier?
Definitely! If you love heat, consider adding more cayenne pepper or a dash of hot sauce. You could also include diced jalapeños or chipotle peppers for an extra kick. Just taste as you go!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. It also freezes well! Just make sure to cool it completely before transferring to freezer-safe containers— it will last up to 3 months in the freezer.
Can I Make This Chili Ahead of Time?
Yes! This chili actually tastes better the next day as the flavors continue to meld. You can prepare it a day in advance and store it in the fridge. Just reheat on the stove or in the microwave when you’re ready to serve!