Vegetarian Chili Recipe NYTimes: Easy and Delicious Ideas

There’s something wonderfully comforting about a warm bowl of chili, especially when it’s packed with wholesome ingredients and bursting with flavor. The Vegetarian Chili Recipe from NYTimes is one such dish that has won the hearts of many home cooks and food enthusiasts.

This recipe offers a hearty, satisfying meal that’s perfect for chilly evenings or anytime you crave a nutritious and vibrant dish. It’s loaded with beans, vegetables, and a blend of spices that come together to create a rich, flavorful chili — all without any meat.

Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your diet, this recipe is an excellent choice. Plus, it’s easy to customize and perfect for meal prepping.

In this blog post, we’ll walk you through why you’ll love this chili, what you need to make it, detailed cooking instructions, and tips to elevate your chili-making game. Get ready for a delicious culinary adventure that’s both healthy and satisfying!

Why You’ll Love This Recipe

This vegetarian chili is a perfect blend of taste, nutrition, and convenience. First, it’s incredibly hearty thanks to a diverse mix of beans like kidney beans, black beans, and chickpeas, which provide a good dose of protein and fiber.

The vegetables add layers of texture and essential vitamins, while the spices infuse the chili with warmth and depth.

Unlike many chili recipes that require long simmering times, this one is relatively quick, making it ideal for busy weeknights. It’s also highly adaptable — you can easily swap vegetables or adjust spice levels to suit your preferences.

Plus, it stores well and tastes even better the next day, making it perfect for leftovers or meal prep.

Finally, this chili is a crowd-pleaser, great for family dinners, potlucks, or even as a comforting solo meal. It’s a fantastic way to enjoy a plant-based dish that doesn’t compromise on flavor or satisfaction.

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 celery stalks, diced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

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

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic, bell peppers, carrots, celery, and jalapeño (if using). Stir well and cook for another 7-8 minutes, allowing the vegetables to soften.
3. Stir in the ground cumin, smoked paprika, chili powder, and oregano. Cook the spices with the vegetables for 1-2 minutes to release their aroma.
4. Add the tomato paste and mix thoroughly, coating the vegetables and spices evenly.
5. Pour in the diced tomatoes and vegetable broth. Stir well and bring the mixture to a gentle simmer.
6. Add the kidney beans, black beans, and chickpeas. Stir to combine everything evenly.
7. Season with salt and pepper to taste. Reduce the heat to low, cover the pot, and let the chili simmer gently for 25-30 minutes, stirring occasionally.
8. After simmering, uncover the pot and cook for an additional 5-10 minutes to thicken the chili to your desired consistency.
9. Remove from heat and stir in the fresh lime juice.
10. Garnish with chopped cilantro and serve warm.

Tips & Variations

“For a smokier flavor, try adding a chipotle pepper in adobo sauce during the cooking process.”

If you want to add more texture, consider tossing in some corn kernels during the last 10 minutes of cooking. For extra protein, add tempeh or textured vegetable protein (TVP) after sautéing the vegetables.

Don’t hesitate to experiment with different beans like pinto or cannellini. If you prefer a spicier chili, increase the amount of chili powder or add cayenne pepper.

For a creamy twist, stir in some coconut milk or top with shredded cheese or vegan sour cream.

To make this chili in a slow cooker, follow the same initial steps for sautéing, then transfer everything to the slow cooker and cook on low for 6-8 hours. This method intensifies the flavors and is perfect for busy days.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings. Serve it over steamed rice or quinoa for a complete meal.

Cornbread, tortilla chips, or warm flour tortillas make excellent accompaniments.

Top your chili with sliced avocado, shredded cheese (or vegan cheese), a dollop of sour cream or Greek yogurt, and fresh chopped green onions for added flavor and texture. A squeeze of lime and fresh cilantro brighten the dish beautifully.

For a lighter option, serve the chili alongside a crisp green salad or roasted vegetables. You can also use leftover chili as a filling for stuffed peppers or baked potatoes.

Conclusion

The NYTimes Vegetarian Chili Recipe is a must-try for anyone seeking a delicious, nutritious, and comforting plant-based meal. Its rich blend of beans, vegetables, and spices creates a deeply satisfying dish that’s versatile and easy to make.

Whether you’re cooking for family, meal prepping for the week, or hosting friends, this chili is sure to impress.

Give it a try, and you might find yourself turning to this recipe time and again. For more vegetarian and vegan meal ideas, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, and Moosewood Vegetarian Chili Recipe: Easy & Flavorful Meal.

Happy cooking and enjoy your hearty bowl of chili!

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