Chili Recipe for Both Vegetarian and Non-Vegetarian Tastes

Chili is the ultimate comfort food, perfect for cozy nights and gatherings with friends and family. Whether you prefer a hearty meat-based chili or a vibrant vegetarian version, this recipe has you covered.

It’s packed with bold flavors, wholesome ingredients, and can easily be adapted to suit your dietary preferences. By making both vegetarian and non-vegetarian chili in one pot, you save time and effort without sacrificing taste.

This recipe is ideal for anyone who loves a rich, spicy, and satisfying meal that warms you from the inside out. Plus, it offers excellent nutrition, fiber, and protein to keep you energized and full.

Ready to discover how to make a delicious chili that everyone at the table will enjoy? Let’s dive in!

Why You’ll Love This Recipe

This chili recipe is incredibly versatile, allowing you to enjoy a flavorful meal whether you eat meat or prefer a vegetarian diet. It’s designed to be easy, with straightforward steps that won’t overwhelm even novice cooks.

The use of fresh vegetables, beans, and spices creates a complex, hearty flavor profile that’s both healthy and satisfying. Plus, the recipe can be easily customized with your favorite toppings or spice levels, making it perfect for any occasion.

Whether you’re meal prepping for the week or hosting a casual dinner, this chili will become a go-to dish in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 medium carrots, diced
• 1 cup mushrooms, chopped (optional for vegetarian texture)
• 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 can (6 oz) tomato paste
• 2 cups vegetable broth (or beef broth for non-vegetarian)
• 1 lb ground beef or turkey (for non-vegetarian option)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheese, sour cream, diced avocado, lime wedges

Equipment

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

Instructions

1. Prepare your vegetables. Dice the onion, bell peppers, carrots, and mushrooms, and mince garlic and jalapeño if using. Set aside.
2. Cook the ground meat (non-vegetarian only). Heat olive oil in the pot over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with your spoon. Drain excess fat if needed. Remove meat from the pot and set aside.
3. Sauté the vegetables. In the same pot, add a little more olive oil if needed. Add onion, bell peppers, carrots, garlic, jalapeño, and mushrooms. Cook for 5-7 minutes until softened and fragrant.
4. Add the spices. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices and bring out their flavor.
5. Add tomatoes, tomato paste, and broth. Pour in the diced tomatoes (with juices), tomato paste, and vegetable or beef broth. Stir well to combine.
6. Add beans and meat. Return the cooked meat to the pot (or omit for vegetarian). Add the black beans and kidney beans. Stir everything together.
7. Simmer the chili. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the better the flavors meld.
8. Taste and adjust seasoning. Add more salt, pepper, or chili powder if needed.
9. Serve hot. Ladle chili into bowls and garnish with fresh cilantro and your favorite toppings like shredded cheese, sour cream, or diced avocado.

Tips & Variations

For a smoky twist, add a chipotle pepper in adobo sauce or a dash of liquid smoke.

Feel free to swap out the beans for chickpeas or pinto beans depending on preference. To make the chili vegan, skip the meat and use vegetable broth.

Adding diced sweet potatoes or corn can introduce a subtle sweetness and extra texture.

If you like it spicy, increase the jalapeño or add cayenne pepper to taste. For a thicker chili, simmer uncovered for the last 10 minutes to reduce the liquid.

Nutrition Facts

Serving Suggestions

This chili pairs wonderfully with simple sides like steamed rice, warm cornbread, or tortilla chips for scooping. For a lighter option, serve it over a bed of fresh greens or cauliflower rice.

Top with shredded cheddar, a dollop of sour cream, or sliced avocado to add creaminess and richness. Don’t forget a squeeze of fresh lime to brighten the flavors before serving.

For a unique twist, serve alongside Thelma Sanders Squash Recipe or add a crunchy side like Pecan Crackers for texture contrast.

Conclusion

This chili recipe offers the perfect balance of hearty, spicy, and comforting flavors tailored to both vegetarian and non-vegetarian eaters. By incorporating fresh vegetables, beans, and spices, it delivers a nutritious and satisfying meal that’s easy to prepare and customize.

Whether you’re feeding a crowd or enjoying a cozy night in, this chili hits the spot every time. Plus, it’s a fantastic way to introduce more plant-based meals without missing out on the meaty goodness if you choose to include it.

Next time you want a delicious, crowd-pleasing dish, give this chili recipe a try and explore creative serving ideas. For more hearty meal inspirations, don’t miss the Bariatric Meatloaf Recipe or the tangy and spicy Pickled Cherry Pepper Recipe.

Happy cooking!

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