Chili Soup Recipe Vegetarian: Easy, Hearty, and Delicious

Chili soup is a hearty, comforting dish that brings warmth and flavor to any table. But what if you want all that rich taste without the meat?

Enter this delightful vegetarian chili soup recipe that’s packed with vibrant vegetables, wholesome beans, and bold spices. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this chili soup is sure to satisfy your cravings.

It’s perfect for chilly evenings, meal prep, or anytime you want a bowl of nourishing comfort. Plus, it’s easy to make and customizable to your taste buds!

This recipe balances protein, fiber, and a medley of fresh produce, making it both nutritious and delicious. So, grab your favorite pot, and let’s dive into a recipe that’s as colorful as it is tasty.

Why You’ll Love This Recipe

This vegetarian chili soup is a winner for multiple reasons. First, it’s incredibly versatile—you can swap in your favorite veggies or beans without losing any flavor.

It’s also nutrient-dense, offering a great source of protein from the beans, fiber from the vegetables, and antioxidants from the tomatoes and spices. Plus, it’s comforting and filling, perfect for a family dinner or batch cooking for the week.

The rich, smoky flavor profile comes from a blend of chili powder, cumin, and smoked paprika, creating a hearty depth usually found in traditional meat-based chilis. This recipe is also vegan-friendly and can be easily adjusted for gluten-free diets, making it accessible to many.

For inspiration on other wholesome vegetable dishes, check out Thelma Sanders Squash Recipe and for a delightful vegan-friendly dessert, try the Peanut Butter Gelato Recipe.

Ingredients

• 2 tablespoons olive oil
• 1 large 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 jalapeño, seeded and minced (optional for heat)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 (28-ounce) can diced tomatoes
• 4 cups vegetable broth
• 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 corn kernels (fresh, frozen, or canned)
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish
• Optional toppings: diced avocado, vegan sour cream, shredded cheese, tortilla chips

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in the large pot over medium heat until shimmering.
2. Add the diced onion, garlic, bell peppers, carrots, celery, and jalapeño. Sauté for about 7-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
4. Add the diced tomatoes with their juices and stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the black beans, kidney beans, pinto beans, and corn to the pot. Stir everything together.
7. Reduce the heat to low, cover the pot, and let the chili soup simmer gently for 30-40 minutes. This allows the flavors to meld beautifully.
8. Season with salt and black pepper to taste. Adjust the seasoning if necessary.
9. Remove from heat and stir in the fresh lime juice for a bright finishing touch.
10. Ladle the chili soup into bowls and garnish with chopped cilantro and your favorite toppings like diced avocado or vegan sour cream.

Tips & Variations

“For a thicker chili, mash some of the beans against the side of the pot to release their starch before simmering.”

Make it smoky: Add a chipotle pepper in adobo sauce for a smoky, spicy kick. Start with one and add more to taste.

Spice level: Adjust the cayenne and jalapeño based on your heat preference. For a mild chili, omit the jalapeño and reduce cayenne.

More veggies: Feel free to add diced zucchini, mushrooms, or even sweet potatoes for extra nutrition and texture.

Beans swap: If you prefer, use chickpeas, lentils, or white beans instead of the traditional trio.

For a fun twist on vegetarian meals, you might enjoy the Passover Zucchini Kugel Recipe or for a savory snack, the Pecan Crackers Recipe pairs wonderfully.

Nutrition Facts

Serving Suggestions

This vegetarian chili soup shines on its own but can be elevated with a few simple sides. Serve it with warm cornbread or crusty whole-grain bread to soak up every last drop.

For a lighter option, a crisp green salad with a tangy vinaigrette complements the chili’s bold flavors.

Top your bowl with shredded cheddar or pepper jack cheese if you eat dairy, or try vegan cheese alternatives for a dairy-free version. Avocado slices, a dollop of sour cream or Greek yogurt, and some crunchy tortilla chips add texture and richness.

For a fun twist on Mexican-inspired meals, try pairing this chili with homemade guacamole or a side of Pickled Cherry Pepper Recipe for a spicy, tangy contrast.

Conclusion

This vegetarian chili soup recipe is a fantastic way to enjoy a rich, flavorful meal without any meat. It’s loaded with colorful vegetables, hearty beans, and warming spices that create a satisfying bowl of comfort food.

Perfect for meal prep or a cozy dinner, it’s easy to make and adaptable to your preferences.

Whether you’re cooking for vegetarians or simply want to add more plant-based meals to your menu, this chili soup stands out for its taste, nutrition, and simplicity. Don’t forget to experiment with your favorite toppings and sides to make every serving unique.

Be sure to explore other delicious recipes like the Bariatric Meatloaf Recipe for a hearty main course or the Peda Recipe Ricotta Cheese for a sweet treat to finish your meal.

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