Canadian Living Recipes Vegetarian Chili Made Easy

If you’re searching for a hearty, nutritious, and flavorful meal that embraces the vibrant taste of Canadian living, look no further than this vegetarian chili recipe. Perfect for chilly evenings or whenever you crave a comforting bowl of goodness, this chili is packed with wholesome ingredients like beans, vegetables, and warming spices.

It’s a delightful twist on a classic comfort food, combining the richness of traditional chili flavors with a plant-based approach that’s both satisfying and healthy.

This recipe is easy to prepare, budget-friendly, and adaptable to your pantry staples. Whether you’re a seasoned vegetarian, someone trying to cut back on meat, or simply looking to add more plant-based meals to your week, this Canadian living-inspired vegetarian chili will quickly become a favorite.

Plus, it’s perfect for meal prep, freezes well, and tastes even better the next day!

Why You’ll Love This Recipe

This vegetarian chili recipe offers a perfect balance of texture and taste, combining the earthiness of beans with the freshness of vegetables and a hint of smoky spices. It’s:

• Rich in protein and fiber thanks to the assortment of beans and vegetables.
• Gluten-free and vegan-friendly, making it accessible for various dietary preferences.
• Customizable — add your favorite veggies or spice levels to suit your taste.
• Perfect for batch cooking and freezes beautifully for quick meals later in the week.
• Comforting and filling, ideal for Canadian cold weather or any time you want a warm hug in a bowl.

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 celery stalks, diced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional, for serving)

Equipment

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

Instructions

1. Heat olive oil in your large pot over medium heat. Once shimmering, add the diced onion, garlic, bell peppers, carrots, celery, and jalapeño (if using). Sauté for about 7-8 minutes until vegetables have softened and the onions are translucent.
2. Add the spices: Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1-2 minutes to toast the spices and release their aroma, stirring frequently to avoid burning.
3. Incorporate tomato paste and crushed tomatoes: Mix in the tomato paste until well combined, then pour in the crushed tomatoes. Stir to combine all ingredients evenly.
4. Add beans, corn, and vegetable broth: Pour in the black beans, kidney beans, chickpeas, corn, and vegetable broth. Stir thoroughly and bring the chili to a gentle boil.
5. Simmer the chili: Reduce heat to low, cover the pot partially with a lid, and let the chili simmer for 30-40 minutes. Stir occasionally to prevent sticking and allow flavors to meld beautifully.
6. Season to taste: After simmering, taste your chili and add salt, pepper, or more chili powder as needed for your preferred flavor profile.
7. Serve warm: Ladle chili into bowls and garnish with freshly chopped cilantro and a squeeze of lime juice if desired.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce during step 3.”

• Make it spicier: Add cayenne pepper or more jalapeño for a kick.
• Swap beans: Feel free to substitute with pinto beans or navy beans based on your preference.
• Add veggies: Try adding zucchini, mushrooms, or sweet potatoes for more texture and nutrients.
• Use a slow cooker: After sautéing the veggies and adding spices, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Top it off: Add shredded cheese, sour cream, or avocado slices if you’re not strictly vegan.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings. Try serving it with warm cornbread or over a bed of brown rice for a filling meal.

For added creaminess, top with avocado slices or a dollop of sour cream or Greek yogurt.

For a Canadian twist, serve alongside some buttered bannock bread or add a drizzle of maple syrup-infused hot sauce for a subtle sweet heat.

Don’t forget to explore more comforting and flavorful recipes like Instant Pot Rabbit Recipe, Lemon Straws Recipe, or the refreshing Halibut Dip Recipe to round out your culinary adventures.

Conclusion

This Canadian living vegetarian chili offers an irresistible bowl of warmth and flavor that’s both nourishing and satisfying. With its rich combination of beans, fresh vegetables, and perfectly balanced spices, it’s a flexible recipe that fits seamlessly into any meal plan whether you’re cooking for one or feeding a family.

Its simplicity and adaptability make it a must-try for anyone looking to embrace healthier, plant-based eating without sacrificing taste. Try it tonight and enjoy the cozy feeling that only a good chili can bring.

Don’t forget to bookmark this recipe and share it with friends who love delicious, nutritious meals!

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