Basic Chili Recipe Vegetarian: Easy & Delicious Meal Idea

Chili is a beloved comfort food that warms the soul and fills the kitchen with irresistible aromas. But what if you want to enjoy all the hearty goodness without any meat?

Enter our basic vegetarian chili recipe — a vibrant, protein-packed dish that’s just as satisfying and bursting with flavor. Whether you’re a seasoned vegetarian, looking to reduce your meat consumption, or simply craving a wholesome bowl of chili, this recipe is perfect for you.

It’s easy to prepare, budget-friendly, and customizable to your taste buds. In just under an hour, you can have a pot full of rich tomatoes, beans, spices, and fresh veggies simmering away, ready to be enjoyed by the whole family.

Plus, this chili freezes beautifully, making it an ideal make-ahead meal for busy weeknights. If you love recipes that blend nutrition with hearty satisfaction, keep reading — this vegetarian chili will become your new go-to!

Why You’ll Love This Recipe

This basic vegetarian chili recipe offers so much more than just a meatless alternative. Here’s why it stands out:

• Flavor-packed: A robust blend of spices and fresh ingredients delivers deep, satisfying flavor in every bite.
• Nutritious: Loaded with fiber-rich beans, antioxidants from tomatoes, and essential vitamins from veggies.
• Easy to customize: Add your favorite beans, swap vegetables, or adjust the heat to your liking.
• Budget-friendly: Uses pantry staples and seasonal produce, making it wallet-friendly.
• Perfect for leftovers: Tastes even better the next day and freezes well for future meals.

Ready to dive into this hearty bowl of goodness? Let’s gather your ingredients!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• Salt and freshly ground black pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Optional: Immersion blender (if you prefer a smoother chili)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent.
2. Add the garlic, bell pepper, carrots, celery, and jalapeño. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook the spices with the vegetables for 1-2 minutes to release their fragrant oils.
4. Add the crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir well to combine all ingredients.
5. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
6. Season with salt and pepper to taste. If you prefer a thicker chili, remove the lid for the last 10 minutes to let some liquid evaporate.
7. Optional: For a creamier texture, use an immersion blender to puree a portion of the chili directly in the pot.
8. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices.

Tips & Variations

“Chili is incredibly versatile! Feel free to swap beans or veggies based on what you have.

Adding corn or zucchini can add a nice sweetness and texture.”

• Make it spicy: Add more jalapeños, a dash of cayenne pepper, or a few dashes of hot sauce.
• For a smoky flavor: Use chipotle peppers in adobo sauce or smoked paprika.
• Protein boost: Add textured vegetable protein (TVP) or crumbled tofu for extra protein.
• Use fresh tomatoes: If in season, swap canned tomatoes with 4-5 large ripe tomatoes, peeled and chopped.
• Make it vegan: Simply omit cheese and sour cream or use plant-based alternatives.
• Slow cooker version: Brown the veggies in a pan, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings:

• Serve over steamed rice or quinoa for a filling meal.
• Top with shredded cheese and a dollop of sour cream or a vegan alternative.
• Garnish with fresh cilantro, green onions, or sliced avocado for a fresh, creamy contrast.
• Enjoy alongside warm cornbread or try the Green Chile Cheese Bread Recipe for a spicy, cheesy companion.
• For a lighter option, pair with a crisp green salad or the refreshing Green Goodness Juice Recipe.

Conclusion

This basic vegetarian chili recipe is a fantastic addition to your culinary repertoire. It’s both nourishing and comforting, proving that you don’t need meat to create a hearty, flavorful chili.

The combination of beans, vegetables, and spices makes this dish a nutritional powerhouse that’s perfect for any season.

Whether you’re cooking for a cozy night in or meal prepping for the week ahead, this chili adapts beautifully to your needs and tastes. Don’t forget to explore other delightful recipes on our blog, like the indulgent Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the fun and sweet Glazed Twist Donut Recipe for dessert after your chili feast.

Give this recipe a try, and soon it will become a staple in your kitchen. Happy cooking!

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