Vegetarian chili is a hearty, comforting dish that brings warmth and flavor to any table. Inspired by the beloved BBC Food recipes, this vegetarian chili is packed with vibrant vegetables, beans, and aromatic spices that create a rich and satisfying meal.
Whether you’re a seasoned vegetarian or simply looking for a delicious meat-free option, this recipe is designed to please everyone. It’s perfect for cozy weeknight dinners, meal prepping, or feeding a crowd.
Plus, it’s incredibly versatile and easy to make with pantry staples and fresh produce.
This vegetarian chili not only delivers on taste but also on nutrition, offering a great source of protein, fiber, and vitamins. The combination of kidney beans, bell peppers, tomatoes, and warming spices creates a dish bursting with bold flavors and textures.
If you love hearty, spicy meals, you’ll adore this vegetarian chili that’s both wholesome and satisfying.
Ready to dive into a bowl of this delicious chili? Let’s explore why this recipe stands out and how you can make it perfect every time.
Why You’ll Love This Recipe
Rich in flavor and texture: This vegetarian chili uses a blend of beans and fresh vegetables simmered with classic chili spices, creating a deep and robust taste. The layers of flavor come together beautifully, making each spoonful satisfying and comforting.
Healthy and nutritious: Packed with fiber-rich kidney beans and nutrient-dense vegetables, this chili supports digestion and keeps you full longer. It’s a great way to enjoy a balanced meal without meat, perfect for plant-based diets or anyone wanting to eat more veggies.
Simple and versatile: Using common ingredients and straightforward steps, this chili is beginner-friendly and easy to prepare. Plus, you can customize it with your favorite vegetables or spice levels to suit your taste.
It’s the ultimate comfort food that’s both wholesome and delicious—ideal for any season or occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 large |
| Garlic cloves, minced | 3 |
| Red bell pepper, diced | 1 medium |
| Green bell pepper, diced | 1 medium |
| Carrot, diced | 1 large |
| Celery stalk, diced | 1 |
| Chopped tomatoes (canned) | 400g (1 can) |
| Tomato purée | 2 tablespoons |
| Kidney beans (canned, drained, rinsed) | 400g (1 can) |
| Chickpeas (canned, drained, rinsed) | 400g (1 can) |
| Vegetable stock | 250ml |
| Ground cumin | 1 teaspoon |
| Ground smoked paprika | 1 teaspoon |
| Chili powder | 1 teaspoon (adjust to taste) |
| Dried oregano | 1 teaspoon |
| Salt and black pepper | To taste |
| Fresh coriander, chopped (optional) | For garnish |
| Lime wedges (optional) | For serving |
Equipment
- Large heavy-bottomed saucepan or Dutch oven
- Wooden spoon or spatula
- Chopping board and sharp knife
- Measuring spoons and cups
- Can opener (if using canned ingredients)
- Ladle for serving
Instructions
- Heat the olive oil in your saucepan over medium heat. Once hot, add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic, diced red and green bell peppers, carrot, and celery. Stir well and cook for another 5 minutes, allowing the vegetables to soften and develop flavor.
- Sprinkle in the ground cumin, smoked paprika, chili powder, and dried oregano. Stir constantly for 1-2 minutes to toast the spices and release their aromas.
- Pour in the chopped tomatoes and tomato purée, stirring to combine. Let the mixture simmer gently for 5 minutes.
- Add the drained and rinsed kidney beans and chickpeas to the pot, along with the vegetable stock. Stir everything together thoroughly.
- Bring the chili to a boil, then reduce the heat to low. Cover the saucepan and let it simmer gently for 25-30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- Season with salt and black pepper to taste. Adjust the chili powder if you prefer a spicier dish.
- Once cooked, remove from heat and let the chili rest for a few minutes before serving. Garnish with chopped fresh coriander and serve with lime wedges if desired.
Tips & Variations
“To deepen the flavor, try roasting the bell peppers before adding them to the chili, or add a splash of soy sauce or smoked liquid seasoning for an umami boost.”
Make it smoky: Adding a chipotle pepper in adobo sauce can add a smoky, spicy kick.
Bulk it up: Include extra vegetables like corn, zucchini, or mushrooms to increase volume and nutrition.
Protein boost: Add textured vegetable protein (TVP) or crumbled tofu for more protein variety.
Slow cooker option: This chili adapts well to slow cooking. Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
For more slow cooker options, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 12 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 450 mg |
| Vitamin C | 40% DV |
| Iron | 25% DV |
Serving Suggestions
This vegetarian chili is wonderfully versatile and pairs well with a variety of sides. For a classic experience, serve with warm tortilla chips or crusty bread to soak up the rich sauce.
For a lighter option, spoon the chili over a bed of steamed rice or quinoa. You can also serve it alongside a fresh salad or steamed greens to add some crunch and freshness to the meal.
Top your bowl with dollops of sour cream or yogurt (try plant-based alternatives for a vegan meal), shredded cheese, or sliced avocado for extra creaminess and flavor.
For more creative vegetarian meal ideas, explore recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or try Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to make a rich pasta to accompany your chili.
Conclusion
This BBC-inspired vegetarian chili recipe is a fantastic addition to your cooking repertoire. It’s a hearty, nutritious, and flavorful dish that’s easy to prepare yet packed with complex tastes and textures.
Perfect for chilly evenings or anytime you crave something comforting and healthy, this chili proves that meat-free meals can be just as satisfying and delicious.
Whether you’re cooking for yourself, family, or friends, this vegetarian chili is sure to become a favorite. Its simplicity, adaptability, and rich flavor make it a reliable go-to for busy weeknights or relaxed weekends.
Plus, with its nourishing ingredients and balanced nutrition, it supports a wholesome lifestyle without sacrificing taste.
If you enjoy this recipe, don’t forget to check out other fantastic vegetarian options like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for more inspiration on vibrant, meatless cooking.
📖 Recipe Card: BBC Food Recipes Vegetarian Chili
Description: A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices. Perfect for a nutritious and warming meal.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 400g canned chopped tomatoes
- 400g canned kidney beans, drained and rinsed
- 400g canned black beans, drained and rinsed
- 150ml vegetable stock
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, cook until softened.
- Add bell peppers and cook for 5 minutes.
- Stir in cumin, smoked paprika, and chili powder; cook for 1 minute.
- Add chopped tomatoes, kidney beans, black beans, and vegetable stock.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot with rice or bread.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 7 g | Carbs: 55 g
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