Chili for 2 Vegetarian Recipe Easy and Delicious Meals

Nothing beats a warm, hearty bowl of chili, especially when it’s tailored perfectly for two and packed with wholesome vegetarian ingredients. Whether you’re cooking for a cozy date night or just want a quick, nutritious meal without leftovers, this chili for 2 vegetarian recipe is your go-to comfort food.

It’s loaded with vibrant veggies, protein-rich beans, and a blend of spices that deliver a satisfying kick. Plus, it’s easy to customize with your favorite toppings or add-ins.

No need to sacrifice flavor or nutrition when cooking for a smaller portion – this recipe proves that small batch meals can be just as delicious and fulfilling as large ones. So grab your favorite pot, and let’s dive into making a chili that’s bursting with flavor and perfect for any night of the week!

Why You’ll Love This Recipe

This chili recipe is a fantastic way to enjoy a meatless meal that’s both filling and flavorful. It’s designed for two servings, so you can avoid waste and enjoy fresh chili without the hassle of storing leftovers.

The combination of beans, vegetables, and spices creates a rich texture and complex taste that’ll satisfy even the most dedicated chili lovers.

Additionally, it’s easy to make with pantry staples and fresh produce, making it a perfect weeknight dinner. If you’re looking to add more plant-based meals to your diet or just want a quick, nutritious dish, this recipe is a winner.

Plus, it’s gluten-free, dairy-free, and can be adjusted to be vegan.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small bell pepper, diced (any color)
• 1 small carrot, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 1/2 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges

Equipment

• Medium saucepan or small pot
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion, carrot, celery, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic and diced zucchini to the pot. Cook for another 2-3 minutes, until fragrant and zucchini is slightly tender.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices and enhance their flavors.
5. Add the canned black beans, kidney beans, diced tomatoes (with juice), and vegetable broth. Stir well to combine.
6. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook gently for about 20 minutes, stirring occasionally.
7. Season with salt and black pepper to taste. Adjust the spices if you prefer it spicier or milder.
8. Remove from heat and let it sit covered for 5 minutes to allow flavors to meld.
9. Serve hot, garnished with fresh cilantro or parsley and your favorite toppings like shredded cheese, sour cream, avocado slices, or a squeeze of lime.

Tips & Variations

“Make this chili your own by swapping veggies based on what you have. Sweet potatoes, corn, or even mushrooms work beautifully!”

• Beans: Feel free to use any combination of beans you like or have on hand, such as pinto or cannellini beans.
• Spice level: Adjust the amount of cayenne pepper or add a dash of hot sauce to kick up the heat.
• Smoky flavor: Add a chipotle pepper in adobo sauce for a smoky twist.
• Make it a stew: Add a bit more vegetable broth or water if you prefer a soupier chili.
• Serve with grains: For a heartier meal, serve over rice, quinoa, or with crusty bread.
• Meal prep: This chili keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings. Try serving it with a scoop of brown rice or quinoa for a filling meal.

If you enjoy a bit of crunch, tortilla chips or cornbread are excellent companions.

For toppings, consider sliced avocado, shredded cheddar or pepper jack cheese, a dollop of sour cream or Greek yogurt, and fresh lime wedges to brighten the flavors. Fresh cilantro or green onions add a lovely fresh note as well.

For a lighter option, serve the chili over a bed of steamed greens or alongside a crisp salad. This recipe is versatile enough to cater to your mood and pantry!

Conclusion

This chili for 2 vegetarian recipe is a fantastic way to enjoy a delicious, healthy, and satisfying meal without the fuss of large batches or leftovers. It’s packed with nutritious beans and fresh vegetables, enhanced by warming spices that make each spoonful comforting and flavorful.

Whether you’re a vegetarian, trying to eat more plant-based meals, or simply craving a cozy bowl of chili on a chilly evening, this recipe fits the bill perfectly. The ease of preparation and the ability to customize spices and toppings make it a versatile addition to your weekly meal rotation.

For more tasty recipes, check out Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, or explore some tangy flavors with Pickled Cherry Pepper Recipe. Enjoy your chili night!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chili for 2 Vegetarian Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili perfect for two. Packed with beans, vegetables, and spices for a comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 small onion, diced”, “1 garlic clove, minced”, “1/2 red bell pepper, diced”, “1/2 green bell pepper, diced”, “1 medium carrot, diced”, “1 cup canned diced tomatoes”, “1 cup cooked kidney beans, drained and rinsed”, “1/2 cup cooked black beans, drained and rinsed”, “1/2 cup vegetable broth”, “1 teaspoon chili powder”, “1/2 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Add bell peppers and carrot; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in diced tomatoes, kidney beans, black beans, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add chili powder, cumin, salt, and pepper; mix well.”}, {“@type”: “HowToStep”, “text”: “Simmer for 20 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning if needed and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “6 g”, “carbohydrateContent”: “55 g”}}