This hearty vegetarian chili is packed with colorful veggies, beans, and a blend of spices. It’s warm, comforting, and sure to satisfy even meat lovers!
I love throwing in whatever veggies I have in the fridge; it’s like using up leftovers while making something delicious. Plus, it tastes even better the next day! 🥘
Key Ingredients & Substitutions
Olive Oil: Olive oil adds healthy fat and flavor to the chili. If you’re out, you can use canola oil or vegetable oil instead!
Beans: Black beans and kidney beans are my favorites for texture and protein. You can swap them with pinto beans or chickpeas if you like. If you’re looking to make it lighter, use one type of bean instead of two!
Corn: Fresh corn adds sweetness, but frozen corn works just as well and saves prep time! You can skip it altogether if you prefer a bean-heavy chili.
Tomatoes: For a richer flavor, choose fire-roasted diced tomatoes. If you want less acidity, you can use tomato paste mixed with water instead. Canned tomatoes make this dish easy, but fresh tomatoes are a great choice in summer!
How Do I Ensure My Chili Is Flavorful and Not Watery?
A common challenge with chili is achieving the right consistency. To prevent it from being too watery, here are some tips:
- Start by sautéing the onions and peppers until soft; this builds a great base of flavor.
- Don’t forget to toast the spices! Cooking them helps release their essential oils, enhancing the taste.
- Let the chili simmer uncovered. This allows some moisture to escape, thickening the chili as it cooks.
- Adjust the broth level—use less if you prefer a thicker chili. You can always add more later if needed!
With these steps, you’ll make a delicious, hearty vegetarian chili every time!
Vegetarian Chili Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup sliced green onions (for garnish)
- 1/2 cup shredded cheddar cheese (optional, for garnish)
- 1/4 cup sour cream or plain Greek yogurt (optional, for garnish)
Time Estimate:
This vegetarian chili takes about 10 minutes to prep and 30 minutes to cook. So, in total, you’ll need about 40 minutes to whip up a warm and hearty bowl of chili!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, toss in the diced onion and cook until it becomes soft and translucent—this usually takes about 5 minutes. Stir occasionally to avoid burning!
2. Add Garlic and Bell Pepper:
Next, mix in the minced garlic and diced red bell pepper. Sauté these for an additional 3-4 minutes until the bell peppers begin to soften. You’ll love the aroma that fills your kitchen!
3. Toast the Spices:
Now, sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Give it a good stir and cook for about a minute. This helps to release the spices’ rich flavors, making your chili truly delicious.
4. Combine the Main Ingredients:
It’s time to add the star ingredients! Pour in the black beans, kidney beans, corn, diced tomatoes (with their juices), tomato sauce, and vegetable broth. Stir everything together until well mixed.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally. This will help thicken the chili, so it’s nice and hearty. You can adjust the heat to your liking during this time!
6. Season to Taste:
After simmering, take a taste of your chili and season it with salt and pepper as needed. Feel free to adjust any spices too if you want more heat or flavor!
7. Garnish and Serve:
Serve the chili hot in bowls and garnish with your choice of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, and sliced green onions. Enjoy every comforting spoonful of your homemade vegetarian chili!
Happy cooking, and enjoy your delicious Vegetarian Chili! 🌶️🥣
Can I Use Different Types of Beans?
Absolutely! You can swap the black beans and kidney beans for pinto beans, chickpeas, or any beans you prefer or have on hand. Just make sure they are drained and rinsed if using canned!
Can I Make This Chili Spicier?
Yes, if you like more heat, consider adding diced jalapeños while sautéing the veggies or a pinch of cayenne pepper during cooking. Adjust to taste as it simmers for a delightful kick!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it in portion-sized containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
Can I Make This Chili in Advance?
Absolutely! This chili tastes even better the next day, as the flavors meld together. You can make it a day or two ahead, just reheat it gently on the stove before serving.