Betty Crocker Vegetarian Chili Recipe Made Easy and Delicious

When it comes to comforting, hearty meals that are both nutritious and satisfying, Betty Crocker’s Vegetarian Chili stands out as a true classic. This recipe is perfect for anyone looking to enjoy a rich, flavorful chili without the meat, making it ideal for vegetarians and those simply wanting to incorporate more plant-based meals into their diet.

Loaded with beans, vegetables, and a blend of spices, this chili delivers a delightful balance of texture and taste.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this vegetarian chili is sure to warm hearts and fill bellies. Plus, it’s incredibly easy to make, even for beginners, with pantry staples and minimal prep time.

Let’s dive into why this recipe deserves a spot in your kitchen rotation!

Why You’ll Love This Recipe

This vegetarian chili recipe is a fantastic blend of convenience, flavor, and health benefits. Firstly, it’s packed with protein and fiber from beans, which keep you full and energized.

Secondly, the medley of spices and vegetables creates a vibrant, comforting dish that tastes like it’s been simmering for hours, even if it hasn’t.

Another reason to love this recipe is its adaptability. You can easily tweak the ingredients based on what you have on hand or your spice tolerance.

It also freezes beautifully, making it an excellent meal prep option for busy weeks. Lastly, it’s a crowd-pleaser that even meat-eaters will enjoy, making it a versatile choice for gatherings or weeknight dinners.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) 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 (14.5 oz) diced tomatoes, with juice
• 1 can (8 oz) tomato sauce
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon crushed red pepper flakes for heat
• 2 tablespoons chopped fresh cilantro (for garnish)
• Optional toppings: shredded cheese, sour cream, avocado slices

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons
• Wooden spoon or spatula
• Can opener
• Ladle (for serving)
• Bowls and serving utensils

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and green bell pepper. Sauté for about 5 minutes until softened and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook the spices with the vegetables for about 1 minute to release their aromas.
4. Add the black beans, kidney beans, pinto beans, diced tomatoes (with their juice), tomato sauce, and vegetable broth. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer the chili for 30-40 minutes, stirring occasionally to prevent sticking.
6. Taste the chili and adjust seasoning as needed. If you like it spicier, add crushed red pepper flakes here.
7. Once the chili has thickened and the flavors melded, remove from heat. Let it sit covered for 5 minutes before serving to thicken further.
8. Garnish with fresh cilantro and your favorite optional toppings such as shredded cheese, sour cream, or avocado slices.

Tips & Variations

“To deepen the flavor, try roasting the bell peppers before adding them to the chili, or add a splash of soy sauce or Worcestershire sauce (vegetarian versions) to enhance umami.”

Make it smoky: Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a smoky twist.

Extra veggies: Feel free to toss in diced zucchini, corn kernels, or mushrooms to boost the vegetable content.

Beans swap: If you don’t have all three types of beans, use what you have or add lentils for a different texture.

Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.

Nutrition Facts

Serving Suggestions

This chili is incredibly versatile and pairs well with many sides and toppings to make a complete meal. Serve it over steamed rice or with warm, crusty bread to soak up every bit of the delicious sauce.

For a Tex-Mex flair, top with shredded cheddar cheese, diced avocado, jalapeño slices, and a dollop of sour cream. Cornbread or tortilla chips also make fantastic accompaniments.

Want a lighter option? Enjoy your chili over a bed of fresh greens or use it as a filling for baked potatoes or stuffed bell peppers.

For more comforting, flavorful recipes, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe, or satisfy your sweet tooth after dinner with the Chocolate Heaven Cake Recipe. If you’re looking for a hearty soup alternative, try the Clam Chowder San Francisco Recipe.

Conclusion

Betty Crocker’s Vegetarian Chili is a delicious testament to how plant-based meals can be both hearty and satisfying. This recipe is perfect for anyone seeking a nutritious, flavorful dish that comes together with minimal effort and maximum taste.

Its rich blend of beans, vegetables, and spices makes it a perfect comfort food for chilly evenings or casual get-togethers.

Beyond its taste, this chili is also a stellar option for meal prepping or feeding a crowd, as it freezes well and can be customized to fit your preferences. Whether you’re a vegetarian or simply exploring more meatless meals, this chili is a must-try.

Give it a go and enjoy the wholesome goodness in every bite!

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