Au Bon Pain Vegetarian Chili Recipe Easy and Delicious

If you’re craving a hearty, flavorful chili that’s entirely plant-based, look no further than the beloved Au Bon Pain Vegetarian Chili recipe. This dish is a comforting bowl of rich, savory goodness packed with wholesome vegetables, beans, and spices that come together to create a satisfying meal perfect for any occasion.

Whether you’re a vegetarian, vegan, or simply looking to incorporate more meatless meals into your diet, this chili offers a delicious, nutritious alternative to traditional meat-based recipes.

What truly sets this chili apart is its balance of smoky and spicy flavors with a hint of sweetness, all while maintaining a wholesome, healthy profile. Plus, it’s incredibly simple to make, using pantry staples you likely already have on hand.

From busy weeknights to cozy weekend dinners, this vegetarian chili is sure to become a staple in your recipe rotation.

Why You’ll Love This Recipe

Au Bon Pain’s vegetarian chili is a crowd-pleaser for so many reasons. First, it’s packed with nutrients from a variety of beans and vegetables, providing ample protein and fiber without any meat.

Its robust flavor profile means it’s never bland or boring—smoky paprika, cumin, and a touch of chili powder bring warmth and depth.

Additionally, this chili is incredibly versatile. You can customize the heat level, swap out beans, or add your favorite veggies to suit your tastes.

It also reheats beautifully, making excellent leftovers for busy days. Whether you serve it up for a family dinner or a casual gathering, this chili hits all the right notes for comfort and nourishment.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Optional toppings: chopped cilantro, avocado slices, shredded cheese or vegan cheese, sour cream or vegan sour cream

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Sharp knife
• Cutting board
• Measuring spoons
• Can opener

Instructions

1. Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
2. Add minced garlic, and cook for another 1 minute until aromatic, stirring frequently to avoid burning.
3. Stir in diced red and green bell peppers, carrots, and zucchini. Cook for 7-8 minutes, stirring occasionally until vegetables start to soften.
4. Mix in tomato paste, ground cumin, smoked paprika, chili powder, and oregano. Stir well to coat the vegetables evenly with the spices.
5. Add canned diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth to the pot. Stir everything together thoroughly.
6. Bring the chili to a boil, then reduce heat to low and let it simmer gently, uncovered, for 30-40 minutes. Stir occasionally to prevent sticking.
7. Season with salt and black pepper to taste. Adjust spices if needed, adding more chili powder for extra heat or a pinch of sugar if the tomatoes are too acidic.
8. Once the chili has thickened and flavors have melded, remove from heat.
9. Serve hot, topped with your favorite garnishes like fresh cilantro, sliced avocado, shredded cheese, or sour cream.

Tips & Variations

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

You can easily make this chili gluten-free by ensuring your vegetable broth has no gluten-containing ingredients.

Try swapping black beans for chickpeas or adding corn kernels for a sweet crunch.

If you prefer a thicker chili, mash a few beans against the side of the pot and stir.

For a protein boost, add cooked quinoa or bulgur wheat during the last 10 minutes of simmering.

Nutrition Facts

Serving Suggestions

This vegetarian chili is delightful on its own or served with a variety of sides. For a comforting meal, scoop the chili over steamed rice or fluffy quinoa.

It’s also fantastic spooned into warm, crusty bread bowls or alongside freshly baked bread like the Green Chile Cheese Bread Recipe.

For a lighter option, serve with a crisp green salad or roasted vegetables. If you’re in the mood for some indulgence, top your chili with shredded cheese and a dollop of sour cream or pair it with a simple cornbread.

Looking for a sweet finish after your chili? Try one of these delicious treats: the Glazed Twist Donut Recipe or the warm, comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

The Au Bon Pain Vegetarian Chili recipe is a fantastic way to enjoy a nutritious, filling meal that doesn’t compromise on flavor. It’s perfect for anyone looking to add more plant-based dishes to their menu without sacrificing the heartiness and warmth that chili delivers.

The combination of beans, fresh vegetables, and warming spices creates a dish that comforts and satisfies.

What’s more, this chili is simple enough for novice cooks but flavorful enough to impress guests and family alike. Whether served on a chilly night or prepped as leftovers for busy days, it’s a versatile recipe worth keeping in your culinary arsenal.

We hope you enjoy making and sharing this delicious vegetarian chili as much as we do!

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