Ancho Chili Recipe Vegetarian Style for Flavorful Meals

Welcome to a flavorful journey with our ancho chili recipe vegetarian edition! Ancho chilies, known for their rich, smoky, and mildly sweet flavor, are perfect for adding depth and warmth to vegetarian dishes.

Whether you’re a seasoned chili lover or exploring meatless meals for the first time, this recipe offers a hearty and satisfying option that’s packed with nutrients and bursting with authentic Mexican-inspired flavors.

Using wholesome vegetables, beans, and spices, this ancho chili transforms everyday ingredients into a comforting bowl of goodness that everyone will enjoy.

Perfect for cooler days, family dinners, or meal prepping, this vegetarian ancho chili is easy to make yet impressively robust in taste. Plus, it’s a great way to incorporate plant-based proteins and fiber into your diet without sacrificing flavor.

So grab your apron, and let’s dive into a recipe that proves vegetarian cooking can be just as exciting and delicious as its meaty counterparts.

Why You’ll Love This Recipe

This vegetarian ancho chili is a wonderful blend of smoky, sweet, and earthy flavors that come from the star ingredient—the ancho chili peppers. These dried poblano peppers are mild in heat, making the chili approachable for all palates.

The recipe is packed with nutrient-dense beans and fresh vegetables, offering a satisfying, protein-rich meal without any meat.

It’s incredibly versatile, too! Whether you want a quick weeknight dinner or a make-ahead meal for busy days, this chili fits the bill.

It also freezes beautifully, so you can enjoy the flavors of this hearty dish anytime. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets by using vegetable broth.

For those who love experimenting with spices, this recipe provides a wonderful base to add your own twists. And if you’re curious about other comforting dishes, check out our Bread And Gravy Recipe or the cozy Boots And Sonny’S Chili Recipe for more inspiration.

Ingredients

• 3 dried ancho chili peppers
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, chopped
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado slices, vegan sour cream, shredded cheese or nutritional yeast

Equipment

• Large pot or Dutch oven
• Medium bowl (for soaking ancho chilies)
• Blender or food processor (optional, for blending chili paste)
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Prepare the ancho chili paste: Remove the stems and seeds from the dried ancho chilies. Place them in a medium bowl and cover with hot water. Let soak for 20 minutes until softened.
2. Blend the chili: Drain the chilies, reserving about 1/2 cup of the soaking liquid. Add the chilies to a blender along with the reserved liquid and blend until smooth, forming a chili paste. Set aside.
3. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 5 minutes.
4. Add the vegetables: Stir in the diced bell peppers, carrots, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.
5. Season the chili: Add the chili paste, cumin, smoked paprika, oregano, and cinnamon to the pot. Stir well to coat the vegetables with the spices and paste. Cook for 2 minutes to toast the spices.
6. Add beans and tomatoes: Pour in the diced tomatoes with their juice, black beans, kidney beans, and vegetable broth. Stir to combine everything evenly.
7. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally. The chili should thicken and the flavors meld beautifully.
8. Adjust seasoning: Taste and add salt and pepper as needed. Stir in the lime juice for a bright finish.
9. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add your choice of optional toppings like avocado slices or vegan sour cream for extra creaminess.

Tips & Variations

“Using dried ancho chilies provides a unique depth of flavor that fresh peppers can’t replicate. Don’t skip the soaking step—it softens the chilies and makes blending easier!”

• Make it spicier: Add a pinch of cayenne pepper or chopped jalapeño to increase the heat.
• Use different beans: Feel free to swap black or kidney beans with pinto beans or chickpeas for variation.
• Blend for creaminess: For a thicker, creamier chili, blend about half of the chili before adding the beans back in.
• Slow cooker option: After sautéing, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Add grains: Stir in cooked quinoa or brown rice to make the chili even more filling.

Nutrition Facts

Serving Suggestions

This ancho chili pairs wonderfully with warm tortillas or crusty bread for dipping. For a heartier meal, serve it over steamed rice or alongside baked sweet potatoes.

You can also top your bowl with shredded cheese, dollops of sour cream, or slices of creamy avocado to add contrasting textures and flavors.

If you’re hosting a crowd, consider making a chili bar with toppings like chopped green onions, jalapeños, vegan cheese, and tortilla chips. For a lighter side, a crisp green salad or roasted vegetables complement the richness of the chili perfectly.

For more hearty and comforting recipes, check out our Breakfast Wellington Recipe or dive into the savory Braised Pork Ribs With Radish Recipe for inspiration.

Conclusion

This vegetarian ancho chili recipe is a true celebration of bold flavors and wholesome ingredients. It offers a perfect balance between spice, sweetness, and earthiness, all while being nourishing and easy to prepare.

Whether you’re cooking for yourself, family, or friends, this chili is sure to become a go-to comfort food that satisfies both vegetarians and meat-eaters alike.

Don’t let the simplicity fool you—this dish is packed with layers of taste that will keep you coming back for more. Plus, it fits beautifully into a plant-based lifestyle without compromising on heartiness or satisfaction.

Experiment with the tips and variations to make it your own, and enjoy a bowl that warms your soul and delights your palate.

For more delicious recipes to add to your collection, explore our Bluebill Duck Recipes or the delightful Best Spg Seasoning Recipe to enhance your culinary skills.

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