Best Vegetarian Chili Recipe Epicurious Fans Will Love

If you’re craving a hearty, warming meal that’s packed with flavor but free from meat, this Best Vegetarian Chili Recipe from Epicurious is your new go-to. Perfect for chilly evenings or meal prepping, this chili is a vibrant medley of beans, vegetables, and spices that come together in a rich tomato base.

Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your routine, this recipe satisfies with its comforting texture and depth of taste.

It’s incredibly easy to customize, allowing you to adjust the heat level or add your favorite veggies. Plus, it’s loaded with protein and fiber, making it both nutritious and filling.

If you love dishes like our Chili Recipe New Mexico or crave something sweet to finish, try pairing it with the Cinnamon Pecan Ice Cream Recipe for a delightful balance. Let’s dive into why this vegetarian chili is a must-make in your kitchen!

Why You’ll Love This Recipe

This vegetarian chili is a perfect combination of taste, nutrition, and convenience. It features a robust blend of beans and vegetables simmered in a savory tomato sauce with a hint of smoky spices.

The recipe is:

• Rich in plant-based protein and fiber, keeping you full and satisfied.
• Highly adaptable to suit your spice preference or ingredient availability.
• Easy to prepare with pantry staples and fresh produce.
• Freezer friendly, ideal for batch cooking or leftovers.
• Perfect for all seasons, warming in winter and refreshing in summer with a side of cornbread or salad.

It’s no wonder this recipe has become an Epicurious favorite for vegetarians and chili lovers alike.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, chopped
• 1 zucchini, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried oregano
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 tablespoon tomato paste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Optional: blender or immersion blender (for smoother chili)

Instructions

1. Heat olive oil in your large pot over medium heat until shimmering.
2. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 4-5 minutes.
3. Stir in the diced bell peppers, carrots, zucchini, and jalapeño. Cook for another 5-7 minutes until the vegetables begin to soften.
4. Add the chili powder, cumin, smoked paprika, cayenne, and oregano. Stir for 1-2 minutes to toast the spices and deepen their flavor.
5. Mix in the tomato paste and cook for another minute, coating the vegetables and spices evenly.
6. Pour in the diced tomatoes and vegetable broth, stirring well to combine all ingredients.
7. Add the black beans, kidney beans, and pinto beans to the pot, stirring gently.
8. Bring the chili to a simmer. Reduce heat to low, cover, and let it cook for 30-40 minutes, stirring occasionally.
9. Season with salt and pepper to taste. If you prefer a thicker chili, uncover and simmer for an additional 10 minutes.
10. Remove from heat and stir in fresh lime juice to brighten the flavors.
11. Serve hot, garnished with fresh cilantro and your favorite toppings like sour cream, shredded cheese, or avocado slices.

Tips & Variations

“For a creamier chili, blend a portion of it with an immersion blender before serving.”

Here are some ways to customize this recipe:

• Adjust the heat: Omit jalapeño or cayenne for a milder version, or add chipotle peppers in adobo for smoky heat.
• Make it vegan: Use vegan sour cream and cheese alternatives for toppings.
• Add more veggies: Try corn, sweet potatoes, or mushrooms for additional texture and flavor.
• Use different beans: Cannellini or chickpeas can be great substitutes.
• Bulk it up: Add textured vegetable protein (TVP) or cooked quinoa for extra protein.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings that enhance its flavors:

• Fresh cornbread or tortilla chips for a crunchy texture contrast.
• Shredded cheddar or pepper jack cheese for added richness.
• Sour cream or Greek yogurt to cool down the heat.
• Avocado slices or guacamole for creaminess and healthy fats.
• Chopped green onions and fresh cilantro to brighten each bite.
• A side salad or steamed greens for a fresh balance.

For more comfort food inspiration, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge in a sweet finish with the Chocolate Heaven Cake Recipe.

Conclusion

This Best Vegetarian Chili Recipe from Epicurious is a delicious testament to how vegetarian meals can be both satisfying and nutritious. With its rich combination of beans, fresh vegetables, and warming spices, it offers a comforting meal that’s perfect any time of year.

The recipe is simple enough for weeknight dinners yet flavorful enough to impress guests. Plus, it’s budget-friendly and easy to make in large batches for leftovers or freezing.

Whether you’re a vegetarian, vegan, or simply looking to eat more plant-based meals, this chili will quickly become a family favorite. Don’t forget to experiment with toppings and sides to make it your own.

For more tried-and-true recipes that brighten your meal rotation, browse our collection including the Chicken Shawarma Trader Joe’S Recipe and the delightful Cheese Penny Recipe. Enjoy your cooking adventure!

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