Award Winning Recipe for Vegetarian Chili That Tastes Amazing

When it comes to comfort food that’s hearty, nutritious, and packed with flavors, vegetarian chili stands out as a true champion. This award-winning vegetarian chili recipe combines the robust essence of traditional chili with wholesome plant-based ingredients, making it a favorite for both vegetarians and meat-eaters alike.

Whether you’re cooking for a cozy family dinner or preparing a crowd-pleaser for a potluck, this chili is guaranteed to warm hearts and satisfy appetites.

Loaded with beans, vegetables, and a blend of spices that deliver a perfect balance of heat and depth, this recipe proves that vegetarian dishes can be just as rich and satisfying as their meaty counterparts.

Plus, it’s easy to customize, allowing you to tweak it based on your pantry staples or spice preference. Ready to dive into a bowl of flavorful goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili recipe is a triumph for several reasons. First, it’s incredibly nutritious, packed with fiber-rich beans and antioxidant-loaded vegetables that promote good health.

Second, the use of a variety of spices and fresh ingredients creates a complex flavor profile that’s both smoky and slightly spicy, satisfying even the most discerning chili lovers.

Lastly, it’s a versatile dish—perfect for meal prep, freezer-friendly, and easily adaptable with different beans or veggies depending on what you have on hand. It’s a recipe that keeps on giving!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon maple syrup (balances acidity)
• Fresh cilantro for garnish (optional)
• Avocado slices or vegan sour cream for serving (optional)

Equipment

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and bell peppers. Sauté for about 7-8 minutes until vegetables are tender and fragrant.
2. Add minced garlic and jalapeño (if using) and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook spices with the vegetables for 1 minute to release their aromas.
4. Add tomato paste, diced tomatoes, tomato sauce, and vegetable broth. Stir well to combine all ingredients.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
6. After simmering, add all the drained and rinsed beans. Stir well and continue to simmer uncovered for another 15 minutes to thicken the chili.
7. Season with salt, black pepper, and maple syrup. Taste and adjust seasoning as needed.
8. Remove from heat and let chili sit covered for 5 minutes before serving to allow flavors to meld.
9. Ladle chili into bowls and garnish with fresh cilantro, avocado slices, or vegan sour cream if desired.

Tips & Variations

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

If you want to make this chili even heartier, consider adding diced sweet potatoes or butternut squash during the sauté step—they add a lovely sweetness and texture contrast.

For a lower-carb version, substitute one or two cans of beans with chopped mushrooms or lentils. They provide a meaty texture with fewer carbohydrates.

To add more freshness, serve with lime wedges and a sprinkle of diced red onion.

Don’t have all the beans listed? No problem!

Use whatever canned beans you have available, such as chickpeas or navy beans. Just be sure to rinse and drain well.

Nutrition Facts

Serving Suggestions

This vegetarian chili is delicious served on its own or alongside your favorite sides. For a comforting, complete meal, try pairing it with a slice of Green Chile Cheese Bread.

The cheesy, spicy bread complements the chili’s flavors beautifully.

Another great option is to serve the chili over steamed rice or quinoa to soak up the rich sauce. For a lighter option, scoop it into crispy baked tortilla chips for a satisfying chili nacho experience.

Don’t forget to check out our delightful Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a perfect sweet finish to your meal.

Conclusion

This award-winning vegetarian chili is more than just a meal; it’s a celebration of wholesome ingredients and bold flavors coming together in perfect harmony. Its rich texture, vibrant colors, and hearty taste make it a go-to recipe for chilly nights, family gatherings, or anytime you crave comfort food with a healthy twist.

With easy-to-follow steps, accessible ingredients, and endless customization options, this chili invites you to experiment and make it your own. Plus, it pairs wonderfully with other recipes on our site like the Glazed Twist Donut Recipe for a sweet treat after a savory meal.

Give this recipe a try, and you’ll soon understand why it’s earned top honors. Happy cooking and even happier eating!

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