2 Batches of Vegetarian Chili Recipe for Easy Meal Prep

There’s nothing quite like a hearty bowl of chili to warm you up on a chilly day. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your repertoire, this vegetarian chili recipe is sure to please.

Not only is it packed with vibrant vegetables and protein-rich beans, but it’s also easy to make in large batches, perfect for meal prep or feeding a crowd. Today, I’m sharing how to make 2 batches of vegetarian chili, doubling the flavor and the fun.

This recipe is bursting with rich spices, tender beans, and fresh veggies that meld together to create a comforting and satisfying dish.

Perfectly balanced with smoky, spicy, and savory notes, this chili can be enjoyed as is or dressed up with your favorite toppings. Plus, it freezes beautifully, making it a go-to recipe for busy weeks.

If you love recipes that are both nutritious and delicious, keep reading to discover why this chili will become your new favorite!

Why You’ll Love This Recipe

This vegetarian chili recipe is a standout for several reasons. First, it’s incredibly versatile—feel free to swap beans or add your favorite vegetables to suit your taste.

The combination of spices is thoughtfully crafted to give you that classic chili warmth without overwhelming heat.

Another reason to love this recipe is its convenience. Making two batches at once means you’ll have plenty to enjoy immediately and save for later.

It’s a fantastic option for meal prepping or entertaining guests. Plus, it’s naturally gluten-free and packed with fiber, protein, and essential nutrients.

Whether you’re making it for a cozy night in or a potluck, this chili will impress everyone at the table.

Ingredients

• 4 tablespoons olive oil
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 4 medium carrots, diced
• 4 celery stalks, diced
• 4 cans (15 oz each) black beans, drained and rinsed
• 4 cans (15 oz each) kidney beans, drained and rinsed
• 4 cans (15 oz each) diced tomatoes, with juice
• 2 cups vegetable broth
• 4 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste
• 2 tablespoons soy sauce or tamari (adds umami)
• 1 tablespoon maple syrup or brown sugar (balances acidity)
• Fresh cilantro or parsley, chopped for garnish (optional)
• Juice of 1 lime (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven (at least 6 quarts)
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Can opener
• Bowls for serving
• Optional: blender or immersion blender (for smoother chili)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onions, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are softened and the onions are translucent.
2. Add the garlic and bell peppers to the pot. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften and the garlic is fragrant.
3. Stir in the spices: cumin, smoked paprika, chili powder, oregano, cayenne pepper, salt, and black pepper. Allow the spices to toast for 1-2 minutes, stirring constantly to avoid burning. This step amplifies the flavors.
4. Add the tomato paste and cook for 2 minutes, stirring to coat the vegetables and spices evenly. This adds depth and richness to your chili.
5. Pour in the diced tomatoes with their juice, vegetable broth, and soy sauce. Stir well to combine all ingredients.
6. Add the drained black beans and kidney beans to the pot. Stir everything together, ensuring the beans are evenly distributed.
7. Add maple syrup or brown sugar to balance the acidity. Taste and adjust seasoning if needed.
8. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for at least 45 minutes. Stir occasionally to prevent sticking and to help the flavors meld together beautifully.
9. Optional: For a thicker chili, use an immersion blender to puree about 1/3 of the mixture in the pot, or transfer a few cups to a blender and blend until smooth, then stir back in.
10. Just before serving, stir in lime juice and fresh herbs for a bright and fresh finish.

Tips & Variations

“Don’t be afraid to experiment with different beans like pinto or chickpeas, or add vegetables such as corn, zucchini, or mushrooms to customize your chili.”

For a smoky twist, try adding chipotle peppers in adobo sauce. If you prefer a milder chili, omit the cayenne pepper or reduce the chili powder.

To make this recipe vegan, ensure your vegetable broth and soy sauce are free from animal products.

Want to add more protein? Toss in some cooked lentils or quinoa.

For a creamier chili, stir in some coconut milk or a dollop of sour cream (dairy or plant-based) when serving.

Remember, chili tastes even better the next day after the flavors have had time to meld, so consider making this recipe a day ahead for meal prep.

Nutrition Facts

Serving Suggestions

This chili is wonderful served on its own or with a variety of accompaniments. For extra heartiness, serve over cooked rice, quinoa, or even with warm cornbread.

Top with shredded cheese, sliced avocado, sour cream, or fresh cilantro to add layers of flavor and texture.

For a lighter option, serve alongside a crisp green salad or steamed vegetables. If you’re feeling adventurous, try pairing it with a refreshing cucumber and tomato salsa.

Need a cozy breakfast idea after a chili night? Check out our Breakfast Wellington Recipe for a savory start to your day.

Conclusion

Making two batches of this vegetarian chili means you’re set for multiple meals filled with rich, comforting flavors and wholesome nutrition. This recipe is not only easy to prepare but also incredibly adaptable to your pantry staples and taste preferences.

Whether you’re enjoying it on a cold evening or packing it for lunch during a busy week, this chili brings warmth and satisfaction with every bite.

Don’t forget, chili is one of those dishes that gets better over time, so leftovers are a delicious bonus. If you want to explore more hearty recipes, try our flavorful Boots And Sonny’S Chili Recipe or the rich and tender Braised Pork Ribs With Radish Recipe.

Happy cooking and enjoy every spoonful!

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