Bon Appetit Vegetarian Chili Recipe for Cozy Evenings

Welcome to a hearty and wholesome take on a classic comfort food — the Bon Appétit Vegetarian Chili recipe! Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your menu, this chili is a flavorful and satisfying option that bursts with vibrant vegetables, robust spices, and protein-packed beans.

It’s perfect for cozy dinners, meal prepping, or even entertaining guests who appreciate a delicious meatless dish. The best part?

This recipe is easy to customize and highly adaptable, making it a fantastic staple to keep in your culinary repertoire.

Filled with layers of smoky, spicy, and earthy notes, this vegetarian chili will warm you up from the inside out. Plus, it’s packed with nutrition and fiber, making it as nourishing as it is delicious.

Ready to dive into the magic of this chili? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili stands out because it balances rich flavors and textures without relying on meat. Using a variety of beans and fresh vegetables, it delivers a hearty mouthfeel that satisfies even the most dedicated carnivores.

Key reasons to love this recipe include:

• Simple ingredients: Easily found in most pantries and grocery stores.
• Flexible and adaptable: Add your favorite veggies or swap beans according to preference.
• Rich, comforting flavor: Thanks to a blend of spices and slow simmering.
• Healthy and nutritious: High in fiber, vitamins, and plant-based protein.
• Perfect for meal prep: Tastes even better the next day and freezes well.

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
• 1 zucchini, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (28-ounce) can diced tomatoes, with juice
• 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
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Optional toppings: shredded cheese, sour cream, avocado slices, or green onions

Equipment

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

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and soft.
2. Add the garlic, red and green bell peppers, carrots, zucchini, and jalapeño. Stir and cook for another 5-7 minutes until the vegetables begin to soften.
3. Mix in the tomato paste, ground cumin, smoked paprika, chili powder, and oregano. Cook for about 2 minutes, stirring constantly, to toast the spices and deepen their flavor.
4. Pour in the diced tomatoes with their juice, vegetable broth, and all the drained beans. Stir well to combine all ingredients.
5. Bring the chili to a simmer, then reduce the heat to low. Cover partially with a lid and let it cook gently for 30-40 minutes, stirring occasionally.
6. Season with salt and black pepper to taste. Adjust the seasoning as needed.
7. Just before serving, stir in the lime juice to add brightness and balance the flavors.
8. Serve hot, garnished with fresh cilantro and your choice of optional toppings.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce during the spice step.”

Feel free to swap or add other vegetables such as corn, sweet potatoes, or mushrooms for variety. If you prefer a thicker chili, mash some of the beans with the back of a spoon or pulse a portion in a blender before adding back to the pot.

For a protein boost, add textured vegetable protein (TVP) or cooked quinoa. To make this chili even more kid-friendly, reduce or omit the jalapeño.

If you want to turn this into a one-pot meal, serve it over cooked rice or quinoa, or spoon it into baked potatoes for a filling dinner.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings. Try serving it over fluffy white or brown rice, or with a side of warm cornbread for a classic experience.

You can also spoon it over baked sweet potatoes or stuff into warm tortillas for chili tacos.

Top your bowl with shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, diced avocado, fresh green onions, or a squeeze of extra lime juice. For an added crunch, sprinkle crushed tortilla chips or pepitas on top.

For a lighter option, serve with a crisp green salad dressed in a tangy vinaigrette to balance the richness of the chili.

Conclusion

This Bon Appétit Vegetarian Chili is a standout recipe that combines hearty ingredients, robust spices, and vibrant vegetables into one delicious and nutritious meal. It’s an excellent choice for anyone seeking a comforting, plant-based dish that doesn’t compromise on flavor or satisfaction.

Perfect for chilly evenings, casual dinners, or batch cooking, this chili is sure to become a favorite in your household. If you loved this recipe, be sure to check out other wonderful dishes like Chili Recipe New Mexico, Chocolate Heaven Cake Recipe, and Classico Sun Dried Tomato Alfredo Sauce Recipe for more culinary inspiration.

Happy cooking and bon appétit!

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