Chili Recipe Paprika Vegetarian: Flavorful and Easy Meals

Looking for a hearty, flavorful chili that’s entirely vegetarian yet bursting with robust spices? This chili recipe with paprika is exactly what you need to warm up your taste buds and your soul.

Packed with vibrant vegetables, protein-rich beans, and a smoky paprika punch, this dish is perfect for cozy family dinners, meal prepping, or impressing friends at your next gathering. Whether you’re a vegetarian veteran or just looking to cut back on meat, this recipe strikes the perfect balance between comfort and nutrition without compromising on taste.

With simple ingredients and straightforward steps, you’ll have a pot of rich, aromatic chili simmering in no time. Plus, it’s easily adaptable to your preferred heat level or ingredient availability.

Let’s dive into this paprika-infused vegetarian chili that promises to satisfy even the most devoted chili lovers!

Why You’ll Love This Recipe

This vegetarian chili recipe is a delightful twist on the classic comfort food, bringing warmth and depth from smoked and sweet paprika. Not only is it meat-free, but it’s also loaded with wholesome ingredients like black beans, kidney beans, and fresh vegetables that create a rich texture and satisfying bite.

The use of paprika adds a subtle smoky flavor that complements the natural sweetness of bell peppers and tomatoes, making this chili uniquely delicious. It’s also incredibly versatile — perfect for meal prep, freezing, or serving fresh with your favorite toppings.

Additionally, this recipe is naturally gluten-free and can be made vegan by skipping any optional dairy-based toppings. It’s a great dish to enjoy year-round, especially during chilly evenings when you crave something hearty and nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and black pepper to taste
• Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream

Equipment

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

Instructions

1. Heat the olive oil in your pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and slightly golden.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Stir in the diced bell peppers, carrots, and zucchini. Cook for 5-7 minutes, until the vegetables start to soften but still have a bit of crunch.
4. Sprinkle in the smoked paprika, sweet paprika, cumin, oregano, chili powder, salt, and black pepper. Stir well to coat the vegetables evenly with the spices and cook for 1-2 minutes to let the flavors bloom.
5. Add the tomato paste and stir it into the vegetables and spices, cooking for another minute.
6. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine everything thoroughly.
7. Add the drained and rinsed black beans and kidney beans. Stir well, then bring the mixture to a gentle simmer.
8. Reduce the heat to low, cover the pot, and let the chili simmer for 30-40 minutes. Stir occasionally to prevent sticking and to help the flavors meld.
9. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder if you prefer it spicier.
10. Serve hot with your choice of toppings like chopped cilantro, avocado slices, shredded cheese, or sour cream for extra creaminess.

Tips & Variations

“For an even smokier flavor, try adding a chipotle pepper in adobo sauce or a dash of smoked sea salt.”

• Beans: Feel free to swap black or kidney beans for pinto or cannellini beans depending on what you have.
• Vegetables: Add corn, sweet potatoes, or mushrooms to boost texture and variety.
• Heat Level: Increase the chili powder or add cayenne pepper for more kick.
• Make it vegan: Use plant-based cheese or omit toppings like sour cream.
• Slow Cooker: After sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This paprika vegetarian chili pairs wonderfully with a variety of sides and toppings. Try serving it over steamed brown rice or quinoa for a filling meal.

You can also spoon it into baked sweet potatoes for a comforting combo. Cornbread or tortilla chips add a lovely crunch and complement the spicy, smoky notes of the chili.

For a lighter option, serve with a crisp green salad or steamed greens such as kale or spinach. Adding a dollop of sour cream or a sprinkle of shredded cheddar cheese on top adds richness and balances the spices beautifully.

Looking for more vegetarian inspiration? Check out our Thelma Sanders Squash Recipe for another delicious veggie-forward dish.

Conclusion

This paprika vegetarian chili is a fantastic way to enjoy a wholesome, meat-free meal without sacrificing any flavor or warmth. Its combination of smoky paprika and tender vegetables creates a comforting bowl that’s both nutritious and satisfying.

Whether you’re cooking for family, friends, or just yourself, this chili is simple to prepare and makes for wonderful leftovers.

Don’t forget to experiment with your favorite toppings and side dishes to make it your own. For more hearty and healthy recipes, explore our Bariatric Meatloaf Recipe or try something sweet like the Peanut Butter Gelato Recipe after your meal.

Happy cooking and bon appétit!

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