Chili Recipe Kidney Beans Vegetarian: Easy & Flavorful Meal

Chili is one of those comforting dishes that warms the soul and pleases the palate no matter the season. For vegetarians and those looking to enjoy a hearty, protein-packed meal without meat, kidney beans make the perfect star ingredient.

This chili recipe with kidney beans is bursting with flavors from smoky spices, ripe tomatoes, and a medley of fresh vegetables. It’s a wholesome, satisfying dish that you can prepare in under an hour, making it ideal for busy weeknights or cozy weekend dinners.

Whether you’re a seasoned vegetarian or simply exploring plant-based meals, this chili promises a delicious, nutritious experience that’s both vibrant and filling.

We’ll guide you through every step—from ingredients to serving tips—so you can create a bowl of chili that’s rich in taste and texture. Plus, it’s easy to customize with your favorite veggies or spice level.

Ready to dive into a pot of hearty, vegetarian chili? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian kidney bean chili is a fantastic blend of flavor, nutrition, and convenience. Here’s why it’s a must-try:

• Protein-packed: Kidney beans provide a great source of plant-based protein and fiber, keeping you full and energized.
• Rich in flavor: A combination of spices like cumin, smoked paprika, and chili powder delivers a warm, smoky depth without overwhelming heat.
• Versatile & customizable: Add your favorite vegetables or adjust the spice level to suit your taste.
• Easy to make: Minimal prep and one-pot cooking make this recipe perfect for busy days.
• Healthy comfort food: It’s low in fat, packed with antioxidants, and great for heart health.

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 stalks celery, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, adjust for heat)
• 1 (28 oz) can diced tomatoes
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional for brightness)

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Colander (for rinsing beans)
• Ladle for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, diced bell peppers, carrots, and celery. Cook for another 5-7 minutes until the vegetables soften.
3. Stir in the spices: cumin, smoked paprika, chili powder, oregano, and cayenne pepper. Cook for 1 minute to bloom the spices and enhance their flavors.
4. Add the diced tomatoes, tomato paste, kidney beans, black beans, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. If the chili is too thick, add a splash more vegetable broth or water to reach desired consistency.
7. Just before serving, stir in fresh lime juice for added brightness and garnish with chopped cilantro.
8. Serve hot with your favorite toppings or sides.

Tips & Variations

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

• Spice Level: Adjust cayenne pepper or add fresh jalapeños to increase the heat.
• Beans Variety: Swap kidney beans with pinto or cannellini beans for a different texture.
• Vegetables: Add corn, zucchini, or mushrooms for extra bulk and nutrition.
• Make it creamy: Stir in a dollop of sour cream or vegan yogurt just before serving.
• Meal Prep: This chili freezes well—store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian kidney bean chili is delicious served on its own, but you can elevate the meal with a few tasty accompaniments.

• Top with shredded cheese, sour cream, or avocado slices for added creaminess.
• Serve over brown rice, quinoa, or even creamy polenta for a filling meal.
• Pair with warm cornbread or tortilla chips for a satisfying crunch.
• For a fun twist, stuff the chili inside baked potatoes or use as a filling for vegetarian tacos.
• Try topping with pickled jalapeños or fresh chopped green onions for extra zing.

Conclusion

This kidney bean vegetarian chili is a flavorful, nutritious, and easy-to-make dish that fits perfectly into any meal rotation. It’s packed with wholesome ingredients that nourish the body and delight the taste buds.

Whether you’re cooking for yourself, your family, or entertaining friends, this chili will impress with its smoky depth and vibrant veggies. Plus, it’s a flexible recipe that you can customize to your liking, making it a go-to for busy nights or meal prep.

If you’re looking for more hearty vegetarian recipes, be sure to check out our Thelma Sanders Squash Recipe or try a comforting twist with the Personalized Recipe Book Stand for your kitchen inspiration.

For meat lovers looking to balance meals, the Bariatric Meatloaf Recipe offers a savory option you might enjoy alongside your veggie chili days.

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