Ben Chili Bowl Vegetarian Chili Recipe Made Easy

If you’re craving a hearty, comforting bowl of chili but want to keep it vegetarian, the Ben’s Chili Bowl Vegetarian Chili Recipe is a perfect choice. Inspired by the iconic Washington D.C.

eatery, this chili captures all the rich, smoky, and spicy flavors you’d expect from a classic chili, but without any meat. Loaded with beans, fresh vegetables, and a blend of spices, this vegetarian chili is not only delicious but also packed with protein and fiber.

Whether you’re cooking for Meatless Monday, a cozy family dinner, or meal prepping for the week, this recipe is both satisfying and easy to make.

With a perfect balance of textures and bold flavors, this chili is sure to become a staple in your kitchen. It’s versatile enough to customize, so you can make it your own with add-ins or toppings.

Plus, it’s a wonderful way to enjoy a nutritious meal that warms you up from the inside out.

Why You’ll Love This Recipe

This vegetarian chili is more than just a meatless option—it’s a celebration of bold, smoky flavors and hearty ingredients. Here’s why this recipe stands out:

• Rich and Flavorful: The combination of smoked paprika, cumin, and chipotle chili powder gives it a depth of flavor that rivals any traditional chili.
• Protein-Packed: Using a variety of beans like black beans, kidney beans, and pinto beans ensures a great plant-based protein boost.
• Easy to Make: With simple ingredients and straightforward steps, it’s beginner-friendly and perfect for busy weeknights.
• Customizable: Add your favorite veggies, swap beans, or adjust the spice level to suit your taste.
• Comfort Food Classic: It’s perfect for chilly days, game day, or anytime you want a warm, satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon soy sauce or tamari (optional, for umami)
• 1 teaspoon maple syrup or brown sugar (optional, balances acidity)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges

Equipment

• Large heavy-bottom pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or silicone spatula
• Measuring spoons
• Can opener
• Ladle (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
2. Add the garlic, bell peppers, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 7-8 minutes.
3. Stir in the spices: cumin, smoked paprika, chipotle chili powder, and oregano. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
4. Add the tomato paste and cook for another minute. This step deepens the tomato flavor.
5. Pour in the diced tomatoes, vegetable broth, and soy sauce (if using). Stir everything together and bring to a gentle simmer.
6. Add the beans to the pot. Stir well to combine all ingredients.
7. Reduce heat to low and simmer uncovered for at least 30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
8. Season with salt, pepper, and maple syrup or brown sugar to balance the acidity. Adjust seasoning as needed.
9. Remove from heat and let rest for 5 minutes. This helps the chili thicken further.
10. Serve hot, garnished with fresh cilantro and your favorite toppings like shredded cheese, sour cream, or avocado slices.

Tips & Variations

“For a smoky depth, try adding a small chipotle pepper in adobo sauce or a splash of liquid smoke.”

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper if you want more heat.
• Slow cooker option: After sautéing the veggies and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
• Extra veggies: Feel free to add corn, zucchini, or mushrooms to bulk up the chili.
• Beans swap: Use chickpeas or lentils instead of beans for a different texture.
• Make it vegan: Skip cheese or use a plant-based alternative for toppings.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile and pairs well with a variety of sides and toppings. Here are some ideas to elevate your meal:

• Serve over steamed rice or quinoa for a filling bowl.
• Top with shredded cheddar, Monterey Jack, or a vegan cheese alternative.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• Fresh avocado slices or guacamole add a cool contrast.
• Sprinkle chopped green onions or fresh cilantro for brightness.
• Serve with warm cornbread, tortilla chips, or crusty bread on the side.

Conclusion

The Ben’s Chili Bowl Vegetarian Chili Recipe is a delicious, hearty, and nutritious meal that proves you don’t need meat to enjoy a rich and flavorful chili. With its vibrant mix of beans, fresh vegetables, and smoky spices, this recipe is a crowd-pleaser for vegetarians and meat-eaters alike.

It’s perfect for chilly evenings, meal prep, or feeding a crowd. Plus, it’s easy to customize with your favorite ingredients and toppings.

Whether you’re looking to try a new meatless meal or simply want a comforting bowl of chili, this recipe is sure to satisfy. Don’t forget to check out other tasty dishes like Lump Of Coal Recipe, Magic Dough Recipe, and Kosher Sushi Salad Recipe for more inspiration in your kitchen!

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