This hearty vegetarian chili is packed with colorful beans, sweet peppers, and tasty spices. It’s warm and comforting, perfect for cozy nights or friendly gatherings!
I love how easy it is to whip up a big pot. It’s so satisfying, and the leftovers taste even better the next day. Plus, who doesn’t like a little extra chili on their nachos? 🌶️
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor to your chili. If you’re looking for a substitute, avocado oil or canola oil can work well too. I love olive oil for its taste and health benefits!
Beans: Black, kidney, and pinto beans are ideal for this recipe, providing protein and a hearty texture. If you’re out of any, feel free to mix in chickpeas or lentils as a great alternative.
Bell Pepper: Red bell pepper adds color and sweetness. You can use green bell pepper for a more bitter taste, or swap in zucchini or corn if you want a different flavor and texture.
Spices: Chili powder and cumin are key for depth of flavor. If you don’t have chili powder, a mix of paprika and a pinch of cayenne can be a good substitute. Smoked paprika gives a nice smoky taste, but regular paprika works too!
Vegetable Broth: It’s fantastic for adding richness, but you can use water in a pinch — just season more to taste. Homemade broth is also great if you have it!
How Do I Ensure My Chili is Perfectly Thick?
One common challenge is achieving that perfect chili thickness. To get it just right, let your chili simmer uncovered for at least 30 minutes. This allows moisture to evaporate, thickening the chili naturally.
- Stir every now and then to prevent sticking and ensure even cooking.
- If you find it too thin at the end, add a tablespoon of tomato paste, or mash some beans against the pot to thicken it.
- Always taste and adjust the seasoning before serving!
This chili is not only easy to make, but it also allows for creativity. Feel free to adjust spices to your liking or add other veggies you have on hand. Enjoy your cooking!
How to Make Vegetarian Chili
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 1 jalapeño, seeded and minced (optional for heat)
Spices & Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
Beans and Tomatoes:
- 1 (28-ounce) can diced 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
Toppings:
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional for topping)
- Sour cream or plain Greek yogurt (for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients, and then 40–50 minutes to cook the chili. This includes simmering time, allowing the flavors to develop beautifully. So, in about an hour, you’ll have a delicious pot of chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, bell pepper, carrots, and jalapeño if you want some heat. Sauté these veggies for about 5–7 minutes, stirring occasionally, until they’re softened and starting to smell amazing.
2. Add the Spices:
Next, stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you’re feeling daring. Cook this mixture for about 1 minute. You’ll know it’s ready when the spices release their lovely aroma!
3. Mix in the Main Ingredients:
Now it’s time to add the fun part! Pour in the diced tomatoes (with their juice), tomato paste, vegetable broth, and all the beans. Give everything a good stir to mix it well.
4. Let it Simmer:
Bring your chili to a gentle simmer. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for 30–40 minutes. Stir it every so often to make sure it doesn’t stick. This is where the magic happens, as the flavors meld together beautifully!
5. Season and Serve:
After simmering, taste your chili and add salt and pepper as needed. Once you’re happy with the flavor, it’s time to serve! Ladle the chili into bowls, and top each with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced green onions, and fresh cilantro.
Enjoy your rich and hearty vegetarian chili! It’s a warm bowl of deliciousness perfect for any day!
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for black, kidney, and pinto beans, feel free to mix and match based on what you have. Chickpeas or lentils can also be great alternatives for added protein and texture!
What If I Don’t Have Fresh Jalapeño?
No worries! If you don’t have fresh jalapeño, you can use a pinch of red pepper flakes for heat, or simply omit it if you prefer a milder chili. It’s all about adjusting to your taste!
How Can I Store Leftover Chili?
Store leftover chili in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage—just make sure it’s cooled completely before transferring it to a freezer-safe container!
Can I Make This Chili Spicier?
Definitely! To add more heat, you can increase the amount of chili powder or cayenne pepper. Alternatively, you can also add hot sauce to your individual bowl before serving for a customizable kick!
