chili.recipe vegetarian Chili Recipe Vegetarian Style: Easy, Healthy, and Delicious

Chili is a beloved comfort food that warms the soul and satisfies the appetite. But what if you want all the hearty, spicy flavors without the meat?

Enter vegetarian chili – a vibrant, protein-packed, and fiber-rich dish that’s perfect for everyone, whether you’re a vegetarian, looking to cut down on meat, or just craving something wholesome and delicious.

This recipe combines a medley of beans, fresh vegetables, and aromatic spices to create a bowl full of bold flavors and satisfying textures.

Not only is this chili incredibly easy to prepare, but it’s also versatile and perfect for meal prepping or feeding a crowd. Whether served on its own or with your favorite toppings, this vegetarian chili is guaranteed to become a staple in your kitchen.

Plus, it’s a great way to sneak in extra veggies and plant-based protein. Ready to dive into this flavorful, nutritious, and comforting dish?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili recipe stands out because it offers the perfect balance of taste, nutrition, and ease. Here’s why you’ll want to make it again and again:

• Rich, robust flavors: The combination of spices like cumin, smoked paprika, and chili powder delivers a smoky, spicy kick that warms you up from the inside out.
• Hearty and filling: Multiple types of beans and vegetables provide satisfying protein and fiber, making this chili a complete meal.
• Flexible and customizable: Add your favorite veggies or swap beans based on what you have on hand – it’s incredibly forgiving!
• Perfect for all diets: Vegan-friendly and gluten-free, it’s suitable for many dietary needs.
• Great for leftovers: This chili tastes even better the next day and freezes beautifully for quick meals.

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
• 1 jalapeño, seeded and minced (optional for heat)
• 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 black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic, bell peppers, carrots, and jalapeño (if using). Cook for another 5-7 minutes until the vegetables start to soften.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for about 1 minute to toast the spices and unlock their aromas.
4. Add the tomato paste and stir to coat the vegetables evenly.
5. Pour in the crushed tomatoes and vegetable broth. Stir well to combine. Bring the mixture to a simmer.
6. Add the black beans, kidney beans, and pinto beans. Stir to incorporate all the ingredients.
7. Reduce the heat to low and let the chili simmer gently for 30-40 minutes, stirring occasionally. This allows the flavors to blend beautifully.
8. Season with salt and freshly ground black pepper to taste. Squeeze in the lime juice and stir well.
9. Remove from heat and let the chili rest for 5 minutes before serving. This helps the flavors settle.
10. Serve hot, garnished with fresh cilantro and your favorite toppings like avocado, vegan sour cream, or shredded cheese (optional).

Tips & Variations

“To deepen the flavor, try roasting the bell peppers and carrots before adding them to the pot.”

• Make it smoky: Add a chipotle pepper in adobo sauce or a teaspoon of liquid smoke to the chili for a smoky depth.
• Swap the beans: Use chickpeas, lentils, or white beans if you prefer a different texture or flavor.
• Add more veggies: Corn, zucchini, or mushrooms can be great additions to bulk up the chili further.
• Spice level: Adjust the amount of jalapeño and cayenne pepper based on how spicy you like your chili.
• Slow cooker option: After sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 4-6 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili is incredibly versatile when it comes to serving. Here are some ideas to make your meal even more enjoyable:

• Serve over a bed of fluffy white or brown rice for a filling dinner.
• Top with diced avocado, a dollop of sour cream or vegan yogurt, and a sprinkle of shredded cheese.
• Serve alongside warm cornbread or crusty bread to soak up the delicious sauce.
• For a lighter option, enjoy it on its own with a fresh green salad.
• Use it as a hearty topping for baked potatoes or sweet potatoes.

Conclusion

Vegetarian chili is a fantastic way to enjoy all the rich, comforting flavors of traditional chili while embracing a plant-based lifestyle. This recipe is packed with wholesome ingredients and spices that create a warming, satisfying dish perfect for chilly evenings or meal prep.

Its flexibility means you can easily tailor it to your taste preferences or dietary needs, and the leftovers taste even better as the flavors meld over time.

Next time you’re craving a cozy, nutritious meal, give this vegetarian chili a try. And if you love exploring new dishes, don’t miss out on other delicious recipes like Thelma Sanders Squash Recipe, the hearty Bariatric Meatloaf Recipe, and the tangy Pickled Cherry Pepper Recipe.

Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful chili packed with vegetables and beans. Perfect for a nutritious and comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 bell pepper, diced”, “2 medium carrots, diced”, “1 zucchini, diced”, “1 can (15 oz) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 can (28 oz) diced tomatoes”, “2 tablespoons tomato paste”, “2 teaspoons chili powder”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “1/4 teaspoon cayenne pepper (optional)”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, carrots, and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder, cumin, smoked paprika, and cayenne pepper.”}, {“@type”: “HowToStep”, “text”: “Add tomato paste, diced tomatoes, black beans, and kidney beans.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot with your favorite toppings.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “12 g”, “fatContent”: “5 g”, “carbohydrateContent”: “40 g”}}