Chili Recipe Veg: Easy, Flavorful Meals for Every Day

Welcome to a comforting bowl of hearty goodness with our delicious vegetarian chili recipe. Whether you’re a seasoned veggie lover or simply looking to add more plant-based meals to your diet, this chili is your perfect go-to.

Packed with vibrant vegetables, protein-rich beans, and a blend of spices that will awaken your taste buds, this recipe promises warmth and satisfaction in every spoonful. It’s perfect for chilly evenings, meal prep, or even a casual get-together with friends and family.

Not only is this chili incredibly flavorful, but it’s also nutritious and easy to prepare. You don’t need to be a culinary expert to whip up this delightful dish.

Plus, it’s versatile enough to customize with your favorite veggies or spice levels. Let’s dive into why this recipe deserves a spot in your kitchen repertoire!

Why You’ll Love This Recipe

This vegetarian chili combines the rich, smoky flavors of traditional chili with wholesome, plant-based ingredients. It’s:

• Nutritious: Loaded with fiber, vitamins, and protein from beans and fresh vegetables.
• Easy to Make: Simple steps and common pantry staples make this a weeknight winner.
• Customizable: Adjust the spice level or swap vegetables to suit your preferences.
• Comforting and Filling: Perfect for cold days or when you need a satisfying meal.
• Great for Meal Prep: Keeps well for leftovers and tastes even better the next day.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Optional: pinch of cayenne pepper or hot sauce for heat
• Fresh cilantro for garnish
• Avocado slices for serving

Equipment

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

Instructions

1. Prepare the vegetables: Dice the onion, bell pepper, carrots, and zucchini. Mince the garlic cloves. Set aside.
2. Heat the olive oil: In your large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
3. Sauté aromatics: Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the garlic and cook for another 1 minute until fragrant.
4. Add vegetables: Toss in the bell pepper, carrots, and zucchini. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
5. Spice it up: Sprinkle in the chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir well to coat the vegetables with the spices.
6. Add tomatoes and beans: Pour in the diced tomatoes with their juice, tomato paste, black beans, and kidney beans. Stir everything together until combined.
7. Pour in broth: Add the vegetable broth to the pot, stir, and bring the mixture to a gentle boil.
8. Simmer: Reduce the heat to low, cover the pot, and let the chili simmer for 30-40 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
9. Add corn and adjust seasonings: Stir in the corn kernels during the last 10 minutes of cooking. Taste and adjust salt, pepper, or add cayenne pepper/hot sauce if you prefer more heat.
10. Serve: Ladle the chili into bowls and garnish with fresh cilantro and avocado slices.

Tips & Variations

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

• Make it vegan: This recipe is naturally vegan, but ensure your vegetable broth is vegan-friendly.
• Beans swap: Use pinto beans, cannellini beans, or chickpeas if you prefer.
• More veggies: Add mushrooms, sweet potatoes, or kale for added texture and nutrition.
• Instant Pot version: Use the sauté function for step 3 and cook on high pressure for 15 minutes, then natural release.
• Spice level: Adjust chili powder and cayenne to suit your taste buds, or serve with hot sauce on the side.
• Make it creamy: Stir in a dollop of sour cream or vegan yogurt before serving.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings to enhance your meal experience. Consider these ideas:

• Warm cornbread or crusty bread to soak up every flavorful bite.
• Steamed rice or quinoa for a filling, protein-packed base.
• Toppings like shredded cheese, sour cream, or fresh jalapeño slices to add creaminess and heat.
• Fresh avocado slices or guacamole for a creamy contrast.
• Serve alongside my Thelma Sanders Squash Recipe for a wholesome vegetable boost.

Conclusion

This vegetarian chili recipe offers a perfect balance of hearty, wholesome ingredients and bold, comforting flavors. It’s an excellent choice for anyone looking to enjoy a filling, nutritious meal without meat.

The combination of beans, fresh vegetables, and spices creates a vibrant dish that’s as satisfying as it is healthy. Plus, it’s incredibly flexible—customize it to your liking and enjoy leftovers that taste even better the next day.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this chili will become a staple. If you enjoy exploring hearty recipes, you might also like my Bariatric Meatloaf Recipe or the tangy and spicy Pickled Cherry Pepper Recipe to complement your meals.

Happy cooking and bon appétit!

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