Chicago Tribune Vegetarian Chile Recipe for Easy Meals

If you’re searching for a hearty, flavorful vegetarian chili that packs a punch without the meat, the Chicago Tribune Vegetarian Chile recipe is an unbeatable choice. This classic takes the traditional chili concept and transforms it into a vibrant, protein-rich dish loaded with beans, vegetables, and savory spices.

Whether you’re a vegetarian, trying to eat more plant-based meals, or simply looking for a comforting dinner to warm you up on chilly evenings, this recipe fits the bill perfectly.

With its rich texture and a medley of fresh ingredients, it’s an excellent way to satisfy your chili cravings without compromising on taste. Plus, it’s incredibly versatile and easy to prepare, making it a go-to meal for busy weeknights or meal prep.

Grab your favorite toppings and get ready to dive into a bowl of wholesome, delicious vegetarian chile that’s as nutritious as it is comforting.

Why You’ll Love This Recipe

This vegetarian chile recipe is a celebration of bold flavors and wholesome ingredients. It’s packed with fiber-rich beans and vitamin-loaded vegetables, making it not only delicious but highly nutritious.

The blend of chili powder, cumin, and smoked paprika creates that classic smoky, spicy warmth that chili lovers crave, without the need for meat.

Another reason to love it? It’s incredibly easy to customize.

You can add more heat, swap beans for your favorites, or throw in some fresh corn or bell peppers to make it your own. This recipe is also gluten-free and vegan, which means it’s perfect for a wide range of dietary preferences.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeños, seeded and finely chopped (adjust for heat preference)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• Juice of 1 lime
• Chopped fresh cilantro, for garnish

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
• Colander or sieve (for rinsing beans)

Instructions

1. Heat the olive oil in your large pot or Dutch oven over medium heat until shimmering.
2. Add the diced onions and sauté for about 5 minutes, stirring occasionally, until they become soft and translucent.
3. Stir in the minced garlic, green and red bell peppers, and jalapeños. Cook for another 5 minutes until the peppers soften but still retain some bite.
4. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir constantly for about 1 minute to toast the spices and release their aromas.
5. Pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir well to combine all ingredients evenly.
6. Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
7. Add the drained and rinsed kidney beans, black beans, and pinto beans. Stir gently to incorporate without mashing the beans.
8. Season the chili with salt and black pepper. Continue simmering for an additional 15 minutes to allow flavors to meld beautifully.
9. Just before serving, stir in the fresh lime juice to brighten the flavors and add a zesty touch.
10. Garnish with chopped fresh cilantro and serve hot with your favorite toppings.

Tips & Variations

“For a smokier depth, consider adding a chipotle pepper in adobo sauce when you add the spices.”

If you like your chili with a bit more heat, keep the seeds in the jalapeños or add a diced serrano pepper. For a milder version, omit the cayenne and use just one jalapeño.

You can also swap out any of the beans for chickpeas or white beans if preferred.

To make this recipe even heartier, add diced sweet potatoes or butternut squash along with the bell peppers. For an extra protein boost, try adding textured vegetable protein (TVP) or crumbled firm tofu browned in a separate pan before stirring in.

Leftovers taste even better the next day as the flavors continue to blend. Store in airtight containers in the fridge for up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegetarian chile shines when paired with a variety of toppings and sides. Try serving it with a dollop of vegan sour cream or shredded cheese if you’re not strictly vegan.

Fresh avocado slices or guacamole add a creamy contrast to the spicy warmth.

For a crunchy element, sprinkle chopped green onions, tortilla strips, or crushed tortilla chips on top. Cornbread or warm flour tortillas make excellent accompaniments for soaking up every flavorful bite.

Don’t forget a simple side salad or steamed greens to round out your meal with extra freshness and nutrients.

Conclusion

The Chicago Tribune Vegetarian Chile recipe is a delicious and nutritious way to enjoy chili without meat. Its rich complexity of spices, hearty beans, and fresh vegetables makes it a satisfying dish for vegetarians and meat-eaters alike.

Easy to prepare and endlessly adaptable, it’s perfect for family dinners, meal prep, or game day gatherings.

Whether you like it mild or spicy, chunky or smooth, this recipe is a fantastic base to make your own. Plus, it pairs wonderfully with other wholesome recipes on our site — check out Thelma Sanders Squash Recipe for a comforting vegetable side, or try our Pickled Cherry Pepper Recipe for a tangy, spicy condiment to elevate your bowl.

For a protein-packed main dish alternative, explore the Bariatric Meatloaf Recipe as well.

Give this vegetarian chile a try and discover how delicious and satisfying plant-based cooking can be!

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