Best Vegetarian Chili Recipe New York Times Inspired

Looking for a hearty, flavorful, and wholesome meal that can satisfy both vegetarians and meat-eaters alike? The Best Vegetarian Chili Recipe from the New York Times is an absolute gem that brings vibrant spices, rich textures, and a delightful medley of vegetables and beans into one comforting pot.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this chili will quickly become your go-to recipe for warmth and nourishment.

This recipe balances smoky, spicy, and savory notes perfectly, without relying on any meat. It’s packed with protein-rich beans, sweet bell peppers, and a hint of chocolate that adds depth to the chili’s flavor profile.

Plus, it’s incredibly easy to make and can be adjusted to suit your spice preferences. Ready to cozy up with a bowl of this delicious vegetarian chili?

Let’s dive in!

Why You’ll Love This Recipe

This vegetarian chili is a crowd-pleaser for many reasons. First, it’s rich in protein and fiber, making it a satisfying and nourishing meal.

The combination of black beans, kidney beans, and pinto beans ensures a hearty texture and nutritional boost.

Second, the use of fresh vegetables like bell peppers, onions, and tomatoes adds vibrant colors and natural sweetness that balance the spicy chili powder and smoky cumin. The subtle addition of cocoa powder and a splash of apple cider vinegar takes this chili to a new level of complexity and depth.

Lastly, this recipe is incredibly versatile. Whether you’re vegan, vegetarian, or simply want to cut down on meat, it’s a perfect way to enjoy chili without compromising on flavor.

It’s also freezer-friendly, making it an excellent choice for batch cooking.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (optional for heat)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon cocoa powder (unsweetened)
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Can opener
• Colander or sieve (for rinsing beans)

Instructions

1. Heat olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and soft.
2. Add the diced bell peppers and cook for another 5 minutes until they begin to soften.
3. Stir in the garlic and jalapeños (if using), cooking for 1-2 minutes until fragrant but not browned.
4. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the vegetables and toast the spices for about 1 minute.
5. Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir to combine all ingredients thoroughly.
6. Add the black beans, kidney beans, and pinto beans to the pot. Mix well.
7. Sprinkle the cocoa powder over the chili and stir it in to deepen the flavor.
8. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
9. Stir in the apple cider vinegar and season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh cilantro and your choice of optional toppings.

Tips & Variations

“For a smokier chili, try adding a chipotle pepper in adobo sauce or a teaspoon of liquid smoke!”

Feel free to customize this chili to your preference. If you love a thicker chili, let it simmer longer to reduce the liquid further.

For a chunkier texture, you can add diced zucchini or corn during step 2.

If you want extra protein, add some textured vegetable protein (TVP) or crumbled tempeh browned in a separate pan before adding the beans. For a spicier kick, keep the jalapeño seeds or add a dash of hot sauce at the end.

Leftovers store beautifully in the fridge for up to 5 days or freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.

Nutrition Facts

Serving Suggestions

This chili is fantastic on its own or served with a variety of sides and toppings. For a classic touch, pair it with warm cornbread or tortilla chips for dipping.

A dollop of sour cream or plain Greek yogurt adds a lovely creaminess, while sliced avocado or guacamole contributes smoothness and healthy fats. Fresh lime wedges can be squeezed over the chili to brighten the flavors.

For added crunch, sprinkle with diced red onions or crushed tortilla strips. If you want to turn it into a full meal, serve over cooked rice or quinoa.

Don’t forget to check out other comforting recipes like our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta option, or satisfy your sweet tooth afterward with the Cinnamon Pecan Ice Cream Recipe.

For an easy appetizer, try the Cheese Penny Recipe!

Conclusion

The Best Vegetarian Chili Recipe from the New York Times is a wonderful addition to any home cook’s repertoire. It combines simple, wholesome ingredients with rich, complex flavors that will delight your taste buds and warm your soul.

This chili proves that vegetarian meals can be just as hearty and satisfying as their meaty counterparts.

Perfect for weeknight dinners, meal prep, or feeding a crowd, this recipe is adaptable and forgiving, making it ideal for cooks of all skill levels. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this chili is a delicious and nutritious choice that you’ll return to time and time again.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegetarian Chili Recipe New York Times”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices. Perfect for a cozy meal any time of year.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT1H”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “1 green bell pepper, diced”, “3 cloves garlic, minced”, “2 tablespoons chili powder”, “1 tablespoon ground cumin”, “1 teaspoon smoked paprika”, “1 (28-ounce) can crushed tomatoes”, “1 (15-ounce) can black beans, drained and rinsed”, “1 (15-ounce) can kidney beans, drained and rinsed”, “1 cup vegetable broth”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and bell pepper; cook until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, chili powder, cumin, and smoked paprika; cook 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, black beans, kidney beans, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste and serve warm.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “14 g”, “fatContent”: “5 g”, “carbohydrateContent”: “45 g”}}