Bet Vegetarian Chili Recipe That Everyone Will Love

When it comes to hearty, comforting meals that are both nutritious and full of flavor, vegetarian chili stands out as a top choice. This best vegetarian chili recipe combines a vibrant medley of beans, vegetables, and spices to create a dish that’s perfect for any time of the year.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this chili is sure to satisfy your cravings.

Rich in protein and fiber, this chili is a wholesome option that doesn’t compromise on taste. The robust spices blend seamlessly with the natural sweetness of the vegetables, creating a warm and inviting bowl of goodness.

Plus, it’s incredibly versatile and easy to make, making it a fantastic recipe for weeknight dinners or meal prepping. Dive in and discover why this recipe is a staple in many kitchens!

Why You’ll Love This Recipe

This vegetarian chili is a delightful balance of flavors and textures, combining tender beans, juicy tomatoes, and a variety of colorful vegetables. It’s naturally gluten-free, packed with protein, and free from any animal products, making it ideal for vegans and vegetarians alike.

The recipe is simple to prepare, requiring minimal chopping and straightforward cooking techniques, which means you can have a warm, flavorful meal ready in under an hour. It also freezes beautifully, so you can make a big batch and enjoy leftovers on busy days.

Whether you’re serving it for a family dinner or bringing it to a potluck, this chili is sure to impress with its rich, smoky undertones and satisfying heartiness.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes, with juice
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• Juice of 1 lime
• Fresh cilantro, chopped for garnish
• Optional toppings: diced avocado, vegan sour cream, shredded cheese, chopped green onions

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heat-resistant spatula
• Can opener
• Measuring spoons and cups
• Bowl for rinsing beans

Instructions

1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for 4-5 minutes until soft and translucent.
2. Add the garlic, bell peppers, carrots, celery, and jalapeño (if using). Cook, stirring occasionally, until the vegetables begin to soften, about 6-7 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1-2 minutes, allowing the spices to toast and become fragrant.
4. Add the tomato paste and stir well to coat the vegetables and spices evenly.
5. Pour in the diced tomatoes and vegetable broth. Stir to combine all ingredients.
6. Add the rinsed beans and corn kernels. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking.
7. Season with salt and pepper to taste. Adjust spices if desired.
8. Just before serving, stir in the fresh lime juice for a bright, fresh finish.
9. Serve the chili hot, garnished with chopped cilantro and your choice of optional toppings like avocado, vegan sour cream, or shredded cheese.

Tips & Variations

For a smokier flavor, add a chipotle pepper in adobo sauce or a dash of liquid smoke during the simmering stage.

Feel free to swap any of the beans with your favorites, such as navy beans, chickpeas, or lentils.

If you prefer a thicker chili, mash some of the beans with the back of a spoon during cooking.

Make this chili in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili is delicious served on its own or paired with a variety of sides. For a cozy meal, serve it with warm cornbread or crusty bread to soak up the flavorful sauce.

For a heartier option, top with shredded cheese or a dollop of sour cream (or vegan alternatives) and add a side of steamed rice or tortilla chips for scooping.

If you love to experiment, try pairing this chili with other dishes like our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy contrast or finish off your meal with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

Conclusion

This best vegetarian chili recipe is a flavorful, nutritious, and easy-to-make dish that deserves a spot in your recipe collection. Its rich blend of beans, vegetables, and spices creates a warming meal that satisfies both vegetarians and meat-eaters alike.

The versatility of this chili allows you to customize it to your taste, whether you prefer it mild or with a spicy kick.

Perfect for meal prep, family dinners, or casual gatherings, this chili freezes well and tastes even better the next day as the flavors meld. If you’re looking to add more plant-based recipes to your menu, this chili is a delicious and comforting way to do so.

For more hearty recipes, be sure to check out our Chili Recipe New Mexico or try your hand at our Cheese Penny Recipe for a cheesy delight.

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