Vegetarian Chili Recipe
This hearty Vegetarian Chili is packed with a medley of beans, fresh vegetables, and bold spices. Slow-simmered to perfection in a pot, it offers rich flavors and a satisfying texture, perfect for a comforting and nutritious meal. Garnished with shredded cheddar, sour cream, and fresh cilantro, this chili is an ideal option for vegetarians craving a flavorful and warming dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetable Base
- 1 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeds and ribs removed, chopped
- 2 carrots, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeño, finely chopped
Beans and Tomatoes
- 1 (15.5-oz.) can black beans, drained, rinsed
- 1 (15.5-oz.) can kidney beans, drained, rinsed
- 1 (15.5-oz.) can pinto beans, drained, rinsed
- 1 (28-oz.) can fire roasted tomatoes
Liquids and Seasonings
- 3 cups low-sodium vegetable broth
- 1 tbsp. tomato paste
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 2 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
Instructions
- Heat the oil and sauté vegetables: In a large pot over medium heat, heat the extra-virgin olive oil. Add the chopped onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Then add the finely chopped garlic and jalapeño and continue cooking, stirring, until fragrant, about 1 minute.
- Add tomato paste and beans: Stir in the tomato paste to coat the vegetables evenly. Then add the drained and rinsed black beans, kidney beans, and pinto beans. Pour in the fire roasted tomatoes along with the low-sodium vegetable broth.
- Season and simmer: Add chili powder, ground cumin, dried oregano, and season with kosher salt and freshly ground black pepper according to taste. Bring the chili mixture to a boil over medium heat, then reduce the heat to medium-low and allow it to simmer gently. Stir the chili occasionally and let it cook until it slightly thickens and the flavors meld, about 30 minutes.
- Serve and garnish: Divide the chili evenly among bowls and garnish each serving with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro leaves for added flavor and freshness.
Notes
- For a spicier chili, leave some seeds in the jalapeño or add cayenne pepper.
- This chili can be made in advance and tastes even better the next day after flavors have developed.
- To make it vegan, omit the shredded cheddar and sour cream or substitute with plant-based alternatives.
- Use low-sodium beans and broth to control the salt content.
- This chili freezes well in airtight containers for up to 3 months.
Keywords: vegetarian chili, bean chili, meatless chili, healthy chili recipe, easy chili, stovetop chili, comforting dinner, fire roasted tomatoes, spicy chili
Find it online: https://flavorsbymaya.com/vegetarian-chili-recipe/
