Cookie and Kate Veg Chili Recipe That Warms Your Soul

When the weather turns chilly and you crave a hearty, comforting meal, a delicious vegetarian chili is just what you need. The Cookie and Kate Veg Chili recipe is a fantastic blend of wholesome ingredients, bursting with flavor and perfect for any occasion.

This recipe is not only packed with nutrients but also incredibly satisfying, making it a go-to for vegans, vegetarians, and anyone looking to enjoy a meatless meal that feels indulgent.

Inspired by the popular food blogger Cookie and Kate, this chili combines beans, fresh vegetables, and warming spices to create a dish that’s both nourishing and easy to prepare. Whether you’re a seasoned cook or trying vegetarian cooking for the first time, this recipe promises a rich, smoky, and slightly spicy bowl of goodness that you’ll want to make again and again.

Why You’ll Love This Recipe

This vegetarian chili stands out because it’s incredibly versatile and balanced. The combination of kidney beans, black beans, and vegetables delivers a hearty texture, while the chili powder and spices add a warming depth of flavor without overpowering the palate.

It’s naturally vegan, gluten-free, and can be made oil-free for those looking to keep things light.

Best of all, this recipe is simple enough for weeknight dinners but also impressive enough to serve to guests. It stores well, making it perfect for meal prep or freezing for busy days.

Plus, it’s a fantastic way to get your daily dose of fiber, protein, and antioxidants in one delicious bowl.

Ingredients

• 1 tablespoon olive oil (optional for sautéing)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large carrot, diced
• 1 zucchini, diced
• 1 tablespoon chili powder (see Chilli Powder Recipe Vegan: Easy Homemade Spice Blend)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Prepare the vegetables: Dice the onion, red bell pepper, carrot, and zucchini into uniform pieces to ensure even cooking.
2. Heat the pot: Place your large pot or Dutch oven over medium heat and add the olive oil if using. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
3. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. This step is key to developing the rich flavor base.
4. Add vegetables: Toss in the diced red bell pepper, carrot, and zucchini. Stir well to coat the vegetables with the spices. Cook for about 5 minutes until they begin to soften.
5. Add tomatoes and beans: Pour in the crushed tomatoes, kidney beans, and black beans. Stir to combine all ingredients evenly.
6. Add broth and simmer: Pour in the vegetable broth and stir again. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally to prevent sticking.
7. Season and finish: After simmering, taste and adjust salt and pepper as needed. Stir in the fresh lime juice for a bright finishing touch.
8. Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Enjoy hot with your favorite toppings!

Tips & Variations

“For a smokier flavor, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.”

• Make it heartier: Add cooked quinoa or brown rice to the chili for extra texture and protein.
• Spice it up: Increase the cayenne pepper or add fresh diced jalapeños if you prefer more heat.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.
• Make it oil-free: Skip the olive oil and use vegetable broth to sauté the onions and garlic.
• Swap beans: Use pinto beans, chickpeas, or even lentils for different tastes and textures.

Nutrition Facts

Serving Suggestions

This chili is wonderfully flexible when it comes to serving. Here are some ideas to elevate your meal:

• Top with fresh avocado slices or a dollop of vegan sour cream for creaminess.
• Serve with a side of warm corn tortillas or crusty whole grain bread for dipping.
• Sprinkle with nutritional yeast or vegan cheese for an extra savory kick.
• Pair with a fresh green salad or steamed greens for a balanced plate.
• For a Mexican flair, serve with chopped green onions, diced tomatoes, and a squeeze of lime.

Conclusion

The Cookie and Kate Veg Chili recipe is a shining example of how plant-based meals can be both satisfying and flavorful. This recipe brings together simple, wholesome ingredients that transform into a robust, comforting dish that’s perfect for any day of the week.

Whether you’re cooking for yourself, family, or friends, this chili invites everyone to enjoy the warmth and nourishment of a well-crafted vegetarian meal.

Its ease of preparation and flexibility with ingredients make it a staple in any vegetarian recipe collection. If you’re interested in exploring more vibrant vegetarian dishes, check out A to Z Vegetarian Recipes for Every Meal and Occasion or dive into wholesome grain-based meals with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

And for those who love to spice things up, you can craft your own blends at home with the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy the delicious journey into vegetarian cooking with this vibrant chili that’s sure to become a family favorite!

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