Easy Veggie Chili Recipe for a Cozy, Healthy Meal

When chilly evenings roll in, few dishes deliver warmth and comfort quite like a hearty bowl of chili. But what if you’re looking for a nutritious, plant-based alternative that’s just as flavorful and satisfying?

This easy veggie chili recipe is the perfect answer. Packed with vibrant vegetables, protein-rich beans, and a blend of aromatic spices, it’s a wholesome meal that comes together quickly without sacrificing taste.

Whether you’re a seasoned vegan, a health-conscious eater, or simply craving a cozy dinner, this chili will hit the spot.

Beyond its deliciousness, this recipe is incredibly flexible and budget-friendly. You’ll love how it fills your kitchen with inviting aromas and leaves you feeling nourished and happy.

Plus, it reheats well, making it an excellent choice for meal prep or leftovers. So grab your favorite pot and some fresh veggies, and let’s dive into making this soul-warming, colorful chili that everyone will enjoy!

Why You’ll Love This Recipe

This veggie chili recipe is a crowd-pleaser for so many reasons. First, it’s incredibly easy to prepare, with most ingredients coming from your pantry or local grocery store.

No fancy equipment or complicated steps are required.

It’s packed with wholesome ingredients that provide fiber, protein, and essential nutrients, making it a balanced meal on its own. The variety of beans and vegetables ensure a satisfying texture and vibrant flavor profile, while the spices add a gentle warmth that’s perfect for any time of year.

Moreover, this recipe is highly adaptable. You can swap veggies based on what’s in season or what you have on hand, and adjust the spice level to suit your taste buds.

It’s also vegan and gluten-free, catering to many dietary needs. For more plant-based comfort foods, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Veganomicon Recipes Online: Best Dishes to Try Today.

Ingredients

Equipment

• Large heavy-bottomed pot or Dutch oven – for even cooking
• Sharp chef’s knife – to dice vegetables
• Cutting board
• Wooden spoon or heatproof spatula – for stirring
• Measuring spoons and cups
• Can opener – for canned ingredients
• Ladle – for serving

Instructions

1. Heat olive oil in your pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes until soft and translucent. Stir occasionally to prevent sticking.
3. Incorporate the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn it.
4. Add the diced red bell pepper and carrots to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
5. Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Toast the spices with the veggies for about 1 minute to enhance their flavors.
6. Mix in the tomato paste and cook for 2 minutes, stirring frequently to combine it evenly with the spices and vegetables.
7. Add the canned diced tomatoes along with their juices, followed by the vegetable broth. Stir well to combine all ingredients.
8. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally.
9. Add the drained black beans, kidney beans, and corn kernels. Stir to combine, then continue simmering uncovered for another 10 minutes to allow flavors to meld and the chili to thicken slightly.
10. Season with salt and freshly ground black pepper to taste. Adjust chili powder if you prefer it spicier.
11. Remove from heat and let the chili sit for a few minutes. This lets the flavors settle beautifully.
12. Serve hot, garnished with fresh cilantro and lime wedges for a zesty finish.

Tips & Variations

“For a deeper flavor, try roasting your bell peppers before adding them to the chili.”

Feel free to customize this chili to your liking! Swap black beans for pinto or chickpeas, or add diced zucchini or mushrooms for extra veggies.

If you like a bit of heat, toss in some chopped jalapeños or a dash of cayenne pepper.

If you’re short on time, use pre-chopped frozen vegetables and canned beans to speed things up. For a creamier texture, stir in a spoonful of vegan sour cream or mashed avocado just before serving.

This recipe also pairs wonderfully with our Veggie Quesadilla Recipe Indian Style Easy & Delicious or a warm Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a complete meal.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This veggie chili is wonderfully versatile when it comes to serving. Enjoy it simply in a bowl with a squeeze of fresh lime and a sprinkle of cilantro.

For a heartier meal, serve it over fluffy rice or alongside warm cornbread. It also makes a delicious topping for baked potatoes or a filling for homemade vegan tortillas.

If you want to turn your chili into a complete feast, consider pairing it with a fresh green salad or some roasted vegetables. For more ideas on wholesome plant-based meals, check out our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

There’s something truly comforting about a warm bowl of chili on a cool day, and this easy veggie chili recipe offers all the heartiness and flavor you could want without any meat or dairy. It’s perfect for busy weeknights, meal prepping, or feeding a crowd with minimal fuss.

This recipe invites you to embrace wholesome ingredients, simple preparation, and bold seasoning to create a vibrant meal that satisfies both body and soul. Plus, its adaptable nature means you can make it your own, adding your favorite veggies or adjusting spice levels to taste.

We hope this recipe becomes a staple in your kitchen, bringing warmth, nutrition, and joy to your table. Don’t forget to explore our other delicious plant-based recipes for more inspiration!

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