Bush’s Best Vegetarian Chili Recipe That Everyone Loves

Chili is a timeless comfort dish that warms the soul and satisfies the appetite, and Bush’s Best Vegetarian Chili takes this classic to a whole new level. Packed with wholesome ingredients, hearty beans, and vibrant vegetables, this recipe is perfect for anyone seeking a nutritious and meat-free meal that doesn’t compromise on flavor.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this chili is easy to prepare, customizable, and deeply satisfying. It’s a versatile dish that works great for cozy weeknight dinners, meal prep, or feeding a crowd at your next gathering.

Using Bush’s Best beans as the foundation adds a rich texture and protein boost, while a well-balanced blend of spices creates a warm, inviting aroma and taste. Plus, it’s a fantastic way to load up on fiber and essential nutrients without extra effort.

Ready to dive into a bowl of delicious, wholesome chili? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili recipe is a winner for so many reasons. First, it’s incredibly easy to make, requiring just one pot and simple ingredients that you’ll likely have on hand.

The use of Bush’s Best beans guarantees a creamy, rich base that is both filling and nutritious. It’s naturally gluten-free, high in fiber, and packed with plant-based protein, making it a heart-healthy option perfect for any diet.

Beyond nutrition, this chili boasts layers of flavor thanks to a blend of smoky, spicy, and aromatic seasonings. It’s wonderfully customizable too—add more heat or throw in your favorite veggies to make it your own.

Best of all, it tastes even better the next day, making it perfect for leftovers or meal prepping.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium carrots, peeled and diced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 2 cans (15 oz each) Bush’s Best Black Beans, drained and rinsed
• 1 can (15 oz) Bush’s Best Pinto Beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheese, sour cream, avocado slices

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Ladle (for serving)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the chopped onion and sauté for about 4 minutes until translucent and fragrant.
2. Add the garlic, green and red bell peppers, carrots, and jalapeño (if using). Cook, stirring occasionally, for another 5-7 minutes until the vegetables soften.
3. Stir in the tomato paste, cumin, smoked paprika, chili powder, and oregano. Cook for 1-2 minutes to toast the spices, stirring frequently to prevent burning.
4. Add the diced tomatoes with their juices, the vegetable broth, and the drained Bush’s Best black and pinto beans. Stir everything together until well combined.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 25-30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
6. Season with salt and pepper to taste. If you prefer more heat, add a pinch of cayenne or extra chili powder now. Let it simmer uncovered for 5 more minutes to thicken the chili slightly.
7. Remove from heat and let the chili rest for a few minutes before serving. This helps the flavors settle.
8. Ladle into bowls and garnish with fresh cilantro and your choice of toppings like shredded cheese, sour cream, or creamy avocado slices.

Tips & Variations

“For a smokier flavor, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.”

If you want to boost the protein further, add some cooked quinoa or bulgur wheat during the last 10 minutes of cooking. For a chunkier chili, toss in some corn kernels or diced zucchini along with the other vegetables.

To keep it vegan, skip the cheese and sour cream or use plant-based alternatives.

Feeling adventurous? Experiment with different types of beans like kidney or cannellini, or swap the vegetable broth for a splash of beer to deepen the flavor.

If you love a bit of tang, a squeeze of lime juice just before serving brightens the dish wonderfully.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile and pairs beautifully with a range of sides. Serve it over fluffy rice or creamy mashed potatoes for a comforting meal.

For a lighter option, enjoy it with a crisp green salad or steamed vegetables.

Try topping your bowl with shredded cheese and a dollop of sour cream for extra richness, or avocado and fresh cilantro for a fresh contrast. Cornbread or warm tortilla chips add a delightful crunch alongside the chili.

For inspiration on side dishes, check out our Lemon Ricotta Pasta With Arugula Recipe or explore some easy Low Fodmap Appetizer Recipes.

Conclusion

Bush’s Best Vegetarian Chili is a perfect dish for anyone who loves bold flavors, convenience, and wholesome ingredients. It’s simple enough for a busy weeknight but hearty enough to satisfy even the biggest appetites.

The rich combination of beans, vegetables, and spices creates a wonderfully comforting meal that nourishes both body and soul.

Not only is it delicious, but it also supports a balanced diet, making it a fantastic addition to your recipe collection. Whether you’re cooking for yourself, family, or friends, this chili is sure to impress.

For more delicious recipes that complement this dish, explore our Instant Pot Rabbit Recipe or our delightful Lemon Straws Recipe for a sweet finish. Happy cooking and enjoy every hearty bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bush’s Best Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili packed with beans and vegetables. Perfect for a healthy and satisfying meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 green bell pepper, diced”, “1 red bell pepper, diced”, “2 cans (15 oz each) Bush’s Best Black Beans, drained and rinsed”, “1 can (15 oz) Bush’s Best Pinto Beans, drained and rinsed”, “1 can (28 oz) diced tomatoes”, “1 cup vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in bell peppers and cook for another 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add beans, diced tomatoes, vegetable broth, chili powder, and cumin.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “15 g”, “fatContent”: “5 g”, “carbohydrateContent”: “45 g”}}